Beetroot Raita

This is my humble version of another South Indian recipe. If you can suggest improvements, please do!

You will need (for 3-4 portions):

• 1 medium-sized beetroot
• 2 small bowls of curds/yoghurt
• A handful of fresh mint leaves, finely chopped
• 1/2 tsp roasted cumin, freshly ground
• 1/2 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Steps

1. Grate the beetroot and mix in with all the other components.
2. Let the raita rest for ten minutes or so before serving and mix again - the colour will deepen into a warm, delightful dark pink shade.

Notes

If making ahead of time, add mint leaves, cumin, black pepper and salt to the yoghurt and keep aside. The flavours will have more time to develop.