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Add a photoServings: 4
Ingredients
- 2 med beets
- 1 med waxy potato, such as Yukon Gold
- 1 1/2 c. plain nonfat yogurt
- 1 x Vidalia onion chopped (or possibly 2 green onions, including greens)
- 1/2 tsp grated garlic
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. fresh lemon Juice Salt to taste Freshly-grnd black pepper to taste
Directions
- Heat the oven to 425 degrees.
- Wrap the unpeeled beets in foil. Bake the beets till tender, about 50 min, depending on size. Unwrap and slip off the peel.
- Meanwhile, fill a medium saucepan with sufficient water to cover the potatoes. Bring to a boil over high heat, add in the potatoes, cover, and lower the heat to medium. Boil the potatoes till tender, about 10 min. Drain and peel.
- In a glass or possibly ceramic mixing bowl, combine the yogurt, onion, garlic, dill, dllantro, lemon juice, beets, and potato. Season with salt and pepper.
- Cover and chill till chilled through, about 1 hour. Serve cool.
- This recipe yields 4 servings.
- Comments: Not quite salad, not quite salsa, raitas straddle the space between side dish and condiment. A cooling accompaniment for curries, raita can be spooned right on the dish, or possibly eaten as a chaser.
- Refreshing and sweet, it's wonderful with grilled foods and with all kinds of curries (especially "My Favorite Chickpeas," see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 28 | 22% |
| Total Fat 3.17g | 4% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 73mg | 3% |
| Potassium 561mg | 16% |
| Total Carbs 20.75g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 10.17g | 7% |
| Protein 5.23g | 8% |
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