and pinkish salad is a great colorful addition to any meal. A very different
salad than the usual greens and whites. This salad is light and
delicious. Some people do like to make it with raw grated beetroot
too. Use low fat / fat-free yogurt to lower the calories.
1 cup yogurt
Salt to taste
1 green chili, chopped finely
1 teaspoon oil
1/4 teaspoon black mustard seeds
A few cilantro leaves for garnishing
1/2 teaspoon cumin powder
1 teaspoon sugar
- Cook the
beetroot either in the microwave or in a pot with water.
- For the
microwave, place it in a microwavable-pan of water 1 inch high,
prick with fork and cook on high for 6 to 8 minutes until done.
- Peel off the
skin. Grate the beetroot and put in a serving bowl.
- Add yogurt to
it and mix well.
- Add sugar,
salt and cumin powder to it and mix.
- Heat the oil
in a pan, season it with black mustard seeds and the chopped green chilies.
When the seeds start to sputter, remove from the stove and add the
seasoned oil to the beetroot and yogurt mixture.
- Garnish the
beetroot salad with coarsely chopped cilantro leaves and serve at
Note : Tempered
or seasoned raita's are usually served at room temperatures.