Beet Salad with Yogurt and Spices

Beet Salad with Yogurt & Spices

Larisa Litvin Recipe Leave a Comment

This colorful and refreshing salad can be served as a side dish or a relish, adding to the beauty as well as to the nutrition of your meal. Beets have a special health benefit as they are a great blood tonic and blood builder.

The pungency of beets may aggravate Pitta, but by adding cooling cilantro, occasional enjoyment is acceptable for Pitta types.

Beet Salad with Yogurt & Spices

Serves 4
  • 2 cups Beets – boiled until just soft, cooled, peeled, and grated
  • 1 tablespoon Ghee
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Black Mustard Seeds
  • 1 pinch Asafetida (Hing)
  • 4 Curry Leaves, fresh or dried
  • 1/2 teaspoon Turmeric
  • 2 tablespoon Fresh Cilantro, chopped
  • 3/4 cup Plain Yogurt
  • 1/8 teaspoon Salt (or to taste)
  • Freshly ground Black Pepper to taste
  1. Heat the ghee in a small skillet over medium heat and add the cumin seeds, mustard seeds, and asafetida. Stir until the seeds pop, about 1-2 minutes.
  2. Add the curry leaves, turmeric, and cilantro. Mix and take the skillet off the heat.
  3. Stir the beets and yogurt together in a bowl.
  4. Add the cooled spices to the beet & yogurt mixture.
  5. Season with salt and black pepper.
  6. Mix and serve.

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Larisa Litvin
Larisa loves and lives Ayurveda. She is a certified Ayurvedic Practitioner through the National Ayurvedic Medical Association, and applies "the science of life" to every aspect of her lifestyle from cooking to gardening. She is constantly and enthusiastically inspiring others to enjoy the benefits of leading a more natural, Ayurvedic, and joyous life through her recipes, articles, gardening, teaching, workshops, and warm personality!

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