salad, dessert or both?
This dish looks so pretty, you can easily mistake it for dessert!
The Onion & Beetroot Raita is a simple, heart-healthy, beautiful and delicious recipe for a cold side salad. My mother used to make it when beets were plentiful, but since we find all season now, it is an easy dish to put together, any time of the year. The recipe brings out the sweetness of the onions and the taste and texture are inviting and it will become your new favorite way to eat beet roots. Plus, it can be made up to 8 hours ahead for easy entertaining!
Note: Choose the onions you would like eating in a relish - choose red onions for a sharper taste, or Vidalia or yellow onions for an even sweeter taste.
Makes: Eight servings; 110 calories ea.
Diet: Vegan adaptable, Vegetarian, Gluten-free
Prep Time: 20 minutes
Cook Time, Ease: 5-8 minutes, Easy
2 tbsp ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1 large white or yellow onion, slivered
1 tbsp ginger paste
1 fresh curry leaf frond, or about 20 individual leaves
1 large jalapeño, diced
1 large beetroot (see pre-prep note)
½ tsp salt
½ tsp lemon juice
To serve: 2 cups unflavored Greek yogurt, whisked
Rinse the beetroot and boil in water for 3-5 minutes. Remove the water and allow the beetroot to cool. Gently peel away the skin of the beetroot and grate. Use a grater that will produce shreds that are as wide as linguini; anything finer will create a lumpy texture.
In a medium saucepan, heat the ghee. Add the mustard seeds and cumin seeds, and allow these to pop and release their flavors. Add the slivered onions and sauté until they soften slightly. Add the ginger paste, curry leaves and jalapeño, and sauté. Add the shredded beetroot. Stir and cook for 1 minute. Season with salt and a dash of lemon juice. Remove from heat and cool completely.
Create alternating layers of the beetroot mixture and yogurt in a parfait cup for a dramatic dish. Chill thoroughly before serving.