Serves     4-6

Ingredients

1 pound medium size beets, 3 to 4 beets
½ tsp. black mustard seeds
½ tsp. cumin seeds
½ tsp. coriander seeds
½ cup plain, whole milk, Greek yogurt
1 large garlic clove, mashed into a paste
½ tsp. (about ¼) jalapeño pepper, seeded and finely chopped
½ tsp. grated fresh ginger
1 tbsp. orange juice
½ tsp. salt
2 tbsp. chopped fresh cilantro
Pomegranate seeds for garnish, optional

Directions

Peel the beets and cut into quarters, and then cut the quarters in half. Place into a steamer basket and steam until crisp-tender, 20 minutes or so.

Toast the mustard seeds, cumin, and coriander in a small skillet over medium heat for a few minutes, until you can smell the fragrance. Then, using a mortar and pestle or a spice grinder, crush the seeds and set aside.

Place the yogurt in a bowl and whisk in garlic paste, toasted spices, jalapeño, ginger, orange juice, and ½ teaspoon salt. Add the beets to the yogurt dressing and mix gently. Garnish with cilantro and pomegranate seeds.

Country:
India


Notes and Instructions

Recipe contribution from Linda McElroy, adapted from Melissa Clark, via the New York Times
Photo credit: Linda McElroy