Beet Raita

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.)

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