BY RAYNA JHAVERI
PHOTOS BY MICHAEL PIAZZA
This is an unusual, brightly colored version of a traditional side dish. Use roasted beets if possible; boiled work fine, too.
2–3 medium red beets, roasted or boiled, cooled, peeled and cut into bite-sized cubes
2 cups plain whole-milk yogurt, blended to a smooth consistency (if using Greek yogurt, thin it out with a little water until it drips slowly off a spoon)
4–5 fresh mint leaves, roughly chopped
1 serrano chili, minced finely (remove the seeds if you prefer less heat)
Chaat masala to taste (a spice and salt blend available at most Indian groceries; substitute Himalayan pink salt or kosher salt if needed)
Combine the first 4 ingredients in a bowl. Add chaat masala or other salt of your choice to taste. Mix well, allow to rest for at least 10–15 minutes and stir again before serving. The yogurt should turn an even, bright-pink color
RAYNA JHAVERI (firstname.lastname@example.org) is an avid home cook who writes and talks about food, and often finds her foot in her mouth.