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Lilly’s Table

 
 
Lentil Dal
Grilled Mango-Curry Chicken
© Lillys-Table.com Photo of Beet Raita
 

Tags: vegetarian Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Beet Raita

from Grilled Mango-Curry Chicken with Beet Raita & Dal, the Week of June 1, 2014.
View the previous or next recipe for this meal.

Raita is a cooling cucumber condiment found alongside spicy Indian dishes. Mixing in bites of roasted beets is a seasonal substitute when cucumbers are not quite ready. They add a sweet pink twist.

Ingredients

  • 1 lb beet, peeled
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon cumin seed
  • 1 cup plain yogurt
  • 2 garlic scapes, or green onions
  • 2 tablespoons cilantro, or mint
  • 1 clove garlic, finely minced
  • ½ teaspoon mustard seed
  • ¼ teaspoon black pepper
  • 1 lemon, zest
  • ½ cup walnuts

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Peel the beets and cut into 1/2 inch cubes. Toss in a baking pan with the olive oil, half the salt and the cumin seeds. Roast until tender, about 25-35 minutes.

Meanwhile, whisk together the yogurt, minced garlic scapes or green onions, cilantro, garlic, mustard seeds, black pepper and lemon zest.

When the beets are cooked through, fold together with the yogurt sauce and walnuts.