Pretty in Pink: Beet Raita Recipe

Photo by foodistablog.

This Indian style salad is very simple to make and very pretty: as you stir it together the whole thing turns pale pink. I think it looks prettiest not stirred until completely monochromatic, so there are some pink stripes here and there. You can either roast the beets in the oven, then peel them, or peel the beets and boil them in water, then allow to cool before chopping. You could also peel and chop the beets then cook them in the hot oil with a few tablespoons of water. It’s all good. Greek yogurt, or full-fat yogurt works best in this sort of salad, because it won’t release much, if any, water, but you can use your favourite kind (as long as it’s not vanilla-flavored). Save those beet stems for something else, like beet greens with sausage.

Beet and Yogurt Salad (Beet Raita)

1 Tablespoon oil
1 teaspoon mustard seeds
4 beets, cooked and chopped
3 cups yogurt
1 teaspoon salt
1 squeeze lemon juice
small handful of chopped mint

• 1. Heat the oil and add the mustard seeds, put a lid on it or move out of the way. Wait for them to start popping then turn off the heat.
• 2. Mix everything together, saving just a little extra chopped mint to sprinkle on top and keep in the fridge until it’s time to eat.

Dr. Nishant Rao is a co-founder of WellWire.com. He is a well-traveled naturopathic doctor and new father, practicing an integrative approach to create wellness in and around Los Angeles. Become a patient or discover his practice.