Author Notes
This colorful and refreshing salad can be served as a side dish or a relish, adding to the beauty as well as to the nutrition of your meal. Beets have a special health benefit as they are a great blood tonic and blood builder. —Larisa Litvin
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Ingredients
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2 cups
Beets - boiled until just soft, cooled, peeled, & grated
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1 tablespoon
Ghee
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1/2 teaspoon
Cumin Seeds
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1/2 teaspoon
Black Mustard Seeds
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1 pinch
Asafoetida (Hing)
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4
Curry Leaves, fresh or dried
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1/2 teaspoon
Turmeric Powder
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2 tablespoons
Fresh Cilantro, chopped
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3/4 cup
Plain Yogurt
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1/8 teaspoon
Salt (or to taste)
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Freshly ground Black Pepper to taste
Directions
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Heat the ghee in a small skillet over medium heat and add the cumin seeds, mustard seeds, and asafetida. Stir until the seeds pop, about 1-2 minutes.
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Add the curry leaves, turmeric, and cilantro. Mix and take the skillet off the heat.
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Stir the beets and yogurt together in a bowl.
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Add the cooled spices to the beet & yogurt mixture.
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Season with salt and black pepper. Mix and serve.
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