July 29, 2017
This beet raita is stunning in appearance and tasty on its own. It also makes a great accompaniment to grilled fish.
Makes 6 cups
3 medium beets or 1 large (approximately 3/4 pound)
2 teaspoons cumin seeds
2 cups plain whole-milk yogurt
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
2 teaspoons ginger purée
1 tablespoon cilantro, chopped
1/2 cup cashews, toasted and chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon black mustard seeds
Preheat oven to 400°F. Wrap beets in foil and bake for 75 minutes or until fork tender and skins rub off easily. Refrigerate the beets for 4 to 6 hours. Peel and chop into 1/2-inch cubes and set aside.
Take a dry skillet and toast cumin seeds on low-medium heat, moving seeds frequently as not to burn them. Takes roughly 4 to 5 minutes. Remove from skillet and grind using spice grinder or mortar and pestle.
In a large bowl whisk the cumin, black pepper, and salt into the yogurt. Gently fold the beets, ginger, cilantro, cashews, and lemon juice.
Heat the oil in a small sauce pan and pop the mustard seeds. Immediately pour the oil and seeds over the yogurt and fold together. Refrigerate until ready to serve. Refrigerate until ready to serve.
If without a spice grinder or are overwhelmed by the idea of toasting seeds, use pre-ground cumin. We highly encourage you to give it a try! Toasting and grinding the spices yourself gives the dish unbelievable flavor.
December 02, 2022