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Receta Beet Raita
by Global Cookbook

Beet Raita
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Ingredientes

  • 2 med beets
  • 1 med waxy potato, such as Yukon Gold
  • 1 1/2 c. plain nonfat yogurt
  • 1 x Vidalia onion chopped (or possibly 2 green onions, including greens)
  • 1/2 tsp grated garlic
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. fresh lemon Juice Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Heat the oven to 425 degrees.
  2. Wrap the unpeeled beets in foil. Bake the beets till tender, about 50 min, depending on size. Unwrap and slip off the peel.
  3. Meanwhile, fill a medium saucepan with sufficient water to cover the potatoes. Bring to a boil over high heat, add in the potatoes, cover, and lower the heat to medium. Boil the potatoes till tender, about 10 min. Drain and peel.
  4. In a glass or possibly ceramic mixing bowl, combine the yogurt, onion, garlic, dill, dllantro, lemon juice, beets, and potato. Season with salt and pepper.
  5. Cover and chill till chilled through, about 1 hour. Serve cool.
  6. This recipe yields 4 servings.
  7. Comments: Not quite salad, not quite salsa, raitas straddle the space between side dish and condiment. A cooling accompaniment for curries, raita can be spooned right on the dish, or possibly eaten as a chaser.
  8. Refreshing and sweet, it's wonderful with grilled foods and with all kinds of curries (especially "My Favorite Chickpeas," see recipe).