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Sauces and Condiments

Fresh beet-ginger raita

Fresh beet-ginger raita
Los Angeles Times

INDIAN breads, collectively called rotis, have become extremely popular restaurant items in the U.S. They are eminently doable at home as well. The breads as we know them here are from central and northern India, where mostly wheat is grown. ... Read more

Total time: 1 hour | Serves 6
  • 2 medium beets, cleaned and trimmed
  • 1 small onion, finely chopped
  • 1/2 hot green pepper, serrano or Thai, seeded and finely minced
  • 1 1/2 teaspoons grated fresh ginger
  • Salt to taste
  • 1/8 teaspoon whole cumin seeds
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped cilantro (save a pinch for garnish)
  • 1 cup plain, whole milk yogurt
  • 1 cup sour cream

Step 1Place the beets in a small saucepan of boiling water so they are completely immersed. Cover and cook until they are tender, about 45 minutes. Drain the beets and cool them in a bowl of ice water until cool enough to handle. Peel the beets and dice them into about one-eighth-inch pieces. Place the diced beets in a fine mesh strainer and run them under cool water until the water draining is a pale pink. Drain the beets well.

Step 2In a medium bowl, gently mix the beets with the onion, hot green pepper, ginger, salt, cumin, black pepper, cilantro, yogurt and sour cream. Sprinkle a pinch of cilantro on top. Chill and serve.


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