SWEET AND SPICY, in a creamy yogurt base...perfect for any meal.
This recipe makes 2 1/2 cups
2tbps neutral oil ( grape seed, safflower)
1/2 tsp mustard seeds ( OR use cumin seeds and add 1/2 tsp crushed red pepper flakes)
heat the oil in a skillet and add the mustard seeds and cook until they pop (if using cumin and flakes, add and saute for 3-4 mins on medium high heat)
Add 3 cups grated raw beets & 1/4 tsp sea salt (and 1 tsp ground cumin, omit if using the cumin seeds and flakes)and saute until the beets are tender.
remove from heat and set aside in a medium bowl, until cold.
Add to the beets:
2 cups plain live yogurt
1tbsp honey.
Chill then serve with any meal as a side dish/sauce
This is a great change for cucumber raita and very colorful too.
No comments:
Post a Comment