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Beet and Potato Raita

by Suneeta Vaswani

Serves 4  

Try this raita with grilled foods. It provides a cool, colorful contrast.

1 cup     plain yogurt  250 mL
1⁄2 cup   diced cooked potatoes   125 mL
1 tbsp    finely sliced green onions   15 mL
1⁄2 tsp   salt or to taste   2 mL
1⁄4 tsp   freshly ground black pepper 1 mL
     or to taste  
1⁄2 cup   diced cooked beets or   125 mL
     drained canned beets   
     Finely sliced green onion tops   

1.   Stir yogurt in a bowl until smooth and creamy. Stir in potatoes, onions, salt and pepper. Cover and chill well before serving. (Can be refrigerated for up to
24 hours.)

2.   Stir in beets just before serving to prevent beets from turning yogurt deep red. Garnish with green onions.

Make this colorful raita for a holiday buffet table.

Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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