Beetroot Salad / Beetroot Raita
Beetroot salad with sour cream.A very versatile salad to suit any type of cuisine.
For all those who are sick of the usual raitas for biriyani and pilafs here is a must try one .
Few days ago I had published a recipe for Shrimp Pilaf from the book Quick – fix Indian.by Ruta Kahate.
The author of the book recommends beet root raita to go with the Pilaf .
If you remember ,the book was part of the gift a sweet girl named Rafee had sent me:)
Not that the recipe needs to be a full post but I just enjoyed clicking a few pics which I could not do earlier.
If u are a blogger u know when I say I like to take pics leisurely or may be until I am happy and not being distracted :).
Now I shoot with a camera that has a mind of its own and sometimes I get the focus right only if I stand ten feet away from food in this tiny space. Donoo if it was my impatience or the lighting non of the food sites accepted those pictures.But the salad and the rice was in great demand that I made few times more and you know how I am when I like the background…
Well! I can say blogging has certainly given me enough reasons to try out new recipes and pushed me to overcome inhibitions.That being said I must thank you all for the most encouraging comments and it has definitely rekindled a lot of long lost love affairs of mine.I had no idea u guys would take up my scribbling so seriously:) Those pics were but part of mom daughter bonding and a Summer vacation scene here. Now my girl is not a ‘do what mom says’ type but more of a ‘do what mom does’ type so u can imagine how things work out 🙂
Yogurt / Sour cream- 1 cup
Cumin /Jeera- 1/4 tsp (dry roasted and powdered)
Minced red onion / Spring onion- 1 tbsp
Fresh cilantro – 1 tbsp chopped
Fresh lime juice- 1 tbsp
Sugar- 1/2 tsp ( optional )
Salt to taste.
Peel and cut the beet into small pieces.Boil it until soft about 10 minutes.Add only enough water to cook so u wont have to drain off the goodness 🙂
Let it cool completely.Mix with the rest of the ingredients.Chill it if you want and serve.
To get the perfect white and purple stripes keep boiled beet separately from other ingredients and gently stir it in when you are ready to serve.
I used spring onions and omitted red onion and cilantro.
The original recipe says to first cook the beet then peel but I find this one easier.
Sour cream makes it creamy and thick.
For all those of you who are into facebook I have finally opened an account in the name of my blog here is the link elephants and the coconut trees I am still in the figuring out stage so any suggestion would be really appreciated..
And for the Pinterest people do sent me an invite if you have any interesting communities you are promoting. I am a serious pinner.
Hope to hear from u lovely people out there.