Beet Salad with Yogurt & Spices

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.

About Larisa Litvin

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