Raw beet may not be to everyone’s liking. Cooked beetroot raita is more popular and liked by many; first for the glorious magenta colour and then for the taste. But here we have an easy recipe for raw beet with curd. This is again a Nigella Lawson inspired recipe, but I made some modifications.
Nigella’s recipe calls for grated beet mixed with finely chopped mint leaves, coriander leaves and lemon juice. The arrangement is her advice and it looks stunning; the veg around a plate and piling the yogurt into the middle. It is a glorious sight to see; the purple ring with speckles of green from the herbs, surrounding the snow white centre.
But the beet alone was a bit bitter to taste, so here’s my take.
Ingredients:
- Beetroot, 1 small, finely grated
- Carrot, 1 finely grated
- Coriander leaves, 2 tbsp finely chopped
- Mint leaves, 2 tbsp finely chopped
- Lime juice to taste (1 small lime should suffice)
- Salt to taste
- Curd, 1 cup
Method:
Mix all the ingredients (excluding the curd) together well in a bowl (you can use your hands for mixing) and keep aside. Plate with the veg around a plate first and then place the curd in the middle.
When you scoop out a spoonful, the purple and white combine to form the beautiful magenta. It’s a feast to the eyes and tastes good too !!
Try it out.
Till next post, take care !!
P.S As a cousin of mine pointed out, a heart shape would be spectacular too ❤️ !!
