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Beet and Potato Raita
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.
Tip:
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.
