March 22, 2010
Beet Raita
Rachel Yaseen, Two Spoons
Some luckymembers sampled this recipe in Rachel’s cooking
demo last session. This is a great side dish, and is especially
good for calming the burn of a spicy main dish.
2 cups whole milk yogurt (we prefer Straus brand)
1 cup shredded beets
1/4 each cilantro and parsley, chopped
1/2 teaspoon cumin seeds
1 tablespoon agave nectar
1/2 teaspoon sea salt
1/2 cup cooked white potatoes (optional)
1 garlic clove, finely chopped
Combine ingredients. Have fun with this one–you can really add
anything that sounds good to you in a raita (cucumber, radish,
carrots, spinach, etc.)