Recipe by PB
"This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is."
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black mustard seed
1 (15 ounce) can
sliced beets, drained
chopped fresh cilantro
This was like eating beets and yogurt! The amounts of mustard and cumin should be greater. It tasted good!
I made this exactly as written and did not like it because it had too much yogurt and not enough spice. I would recommend less yogurt--maybe start with one cup and mix in more if you want more, and increase the mustard and cumin if you want to actually taste them. As a fan of cilantro I was disappointed by how it made this taste. I don't see myself making this again.
We eat this as a side dish regularly. I usually use ground cumin seed and pepper instead of the seeds.
Have to admit I opted out on the mustard and cumin seeds and doubled the amount of beets...there was more than enough sauce. The cilantro really brightened up the flavor and it was delicious as is. Great idea!!!
Used fresh beets and cooked them with olive oil. Omitted the mustard seeds as I didn't have any and only used cumin, and a little salt and pepper.
Remarkably and surprisingly good, and so easy. Never had beets that weren't sweet & sour before so it was very different for me. Thank you for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Beet and Yogurt Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 101
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