Pondicheri's Roasted Beet Cashew Raita

Photography By Jenn Duncan | April 15, 2017

Preparation

Preheat oven to 400°F.

Wrap the beets in aluminum foil and bake for about 75 minutes, or until tender. Refrigerate the beets for 4 to 6 hours. Peel and chop the roasted beets into ½-inch cubes and set aside.

Whisk the cumin, black pepper and salt into the yogurt in a large bowl. Gently fold the beets into the yogurt along with the cashews, ginger, cilantro and lemon juice.

Heat the olive oil in a small pan over medium-high heat and fry the mustard seeds until they pop. Immediately pour the oil and seeds over the yogurt mixture and fold together. Refrigerate until ready to serve.

Ingredients

  • 3 medium red beets (about ¾ pounds)
  • 2 cups plain whole-milk yogurt
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ cup cashews, toasted and chopped
  • 2 teaspoons puréed ginger
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon black mustard seeds
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