Name: Rainbow Root Raita
Yield: Makes 6 to 8 Servings as a Side
Cuisine: Indian
Ingredients: ½ cup [50 g] peeled and grated golden beets (see The Approach); ½ cup [35 g] peeled and grated carrot; ½ tsp ground white pepper; 1 cup [240 ml] cold water; ½ tsp grated peeled fresh ginger; 5 to 6 curry leaves, preferably fresh; 1 Tbsp neutral-tasting vegetable oil; ½ tsp black mustard seeds; 2 Tbsp thinly sliced scallion (white and green parts); 2 cups [480 g] plain full-fat yogurt; 1 tsp fine sea salt; ½ cup [50 g] peeled and grated red beets

Preparation info

Makes
6 to 8
Servings as a Side

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

Raita is the original savory yogurt bowl, which functions as a salad or a condiment. Throughout my youth, my parents used to serve chilled bowls of fresh creamy yogurt with cucumbers, carrots, beets, or even smashed boiled potatoes folded in, for a salad with plenty of texture and character. It was always one of my favorite parts of the meal. This raita celebrates the different colors of root vegetables. It can be enjoyed as a main course or a side and is the perfect accompaniment to spicy