Beet Raita

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From a cookbook I like: Madhur Jaffery's World Vegetarian

 

 

* Exported from MasterCook *

 

Beets with Mint and Yogurt

 

Recipe By :Madhur Jaffery

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large beet -- boiled or roasted in foil

2 cups plain yogurt

3/4 teaspoon salt

black pepper -- freshly ground

1/8 teaspoon cayenne

2 1/2 tablespoons mint -- fresh, finely chopped

1 tablespoon olive oil

3 cloves garlic -- sliced

 

Peel the beet and grate it coarsly.

 

Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it is

smooth and creamy. Add the salt, pepper to taste, and cayenne. Mix. Addthe

mint and beet. Mix gently.

 

Put the oil and garlic in a small frying pan and set over medium-high heat. The

garlic will eventually begin to sizzle. Press down on the garlic with a spatula

and let it sizzle some more, turning the pieces once or twice, until they turn a

medium brown. Now pour the flavored oil and garlic into the bowl with the

yogurt and mix.

 

Source:

" World Vegetarian "

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Per Serving (excluding unknown items): 476 Calories; 30g Fat (55.2% calories

from fat); 19g Protein; 35g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol;

1896mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 2 Non-Fat Milk; 5

1/2 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : A very colorful dish! Great for entertaining.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0