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Beet salad with yoghurt and almonds

Beet salad with yoghurt and almonds

    

Tasty beet raita (Beetroot raita, Chukander) is a popular side dish to spicy Indian dishes. It has a mild sweet-sour taste and is suitable as a separate meal for a diet dinner.

Cook

No. of servings

2

Ready in

1 h. 15 min.

Difficulty

low

 

 

Basmati rice - basic recipe for preparation recipe-
Lentil-pea spicy Dhal recipe-
beetroot10.5oz300grams
dry mint spice0.5tsp½teaspoon
ground Roman caraway spice - jeera0.25tsp¼teaspoon
ground almonds2tbsp2tablespoon
ground black pepper0.25tsp¼teaspoon
imalayan salt0.5tsp½teaspoon
lemon-juice1tbsp1tablespoon
sugar cane1tsp1teaspoon
yoghurt natural8.75oz250grams

1. 

beetroot 10.5 oz (300 g)

Wash smaller beet and cook in water, covered with lid, for about one hour until soft. Strain the water and let it cool. Alternatively, cool it immersed in cold water.

2. 

Peel the beet and cut into slices.

3. 

yoghurt natural 8.75 oz (250 g)  imalayan salt 0.5 tsp  ground black pepper 0.25 tsp  ground Roman caraway spice - jeera 0.25 tsp  dry mint spice 0.5 tsp  sugar cane 1 tsp  lemon-juice 1 tbsp

Mix the salt, spices, sugar and lemon juice in the yogurt.

4. 

ground almonds 2 tbsp

Add the beet and almonds.

5. Serving tip

Basmati rice - basic recipe for preparation recipe  Lentil-pea spicy Dhal recipe

The number of portions depends on way of serving. As a salad to the Indian menu it is the amount of about 4 portions.

Serving tip

Bon appetit!

 

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