Beetroot Raita


Photo by Michael Piazza

This is an unusual, brightly colored version of a traditional side dish. Use roasted beets if possible; boiled work fine, too.

Serves 8–10

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.

This recipe appeared in the Winter 2018 issue as part of a larger story, “An Indian in Winter.”