Indian Beet and Yogurt Salad
Serving Size: 4-6
4 beets roasted, peeled, and cut into thin long pieces or grated
4 cups full fat plain yogurt (if you’re doing whole 30 or are vegan or dairy free, use coconut yogurt or almond milk yogurt)
1 tsp cumin seeds
1 serrano pepper
Salt to taste
Handful of cilantro for garnish (optional)
Pre-heat oven to 450 degrees F.
Wash and dry beets thoroughly. Place on a lined baking sheet and cover with foil.
Bake for 45-60 minutes or until fork tender. You may have to check starting at 45 minutes depending on the size of your beets. Prick each beet with a fork and it should very easily go in.
Remove roasted beets from oven and let cool. Once cooled, use a peeler to peel skin from beets.
Grate beets using a grater or cut beets into thin pieces, 1 inch in length. Place grated beets in a bowl.
Add the full fat plain yogurt to the bowl and mix with beets. Yogurt will start turning pink!
Meanwhile, slice a serrano chili in half.
In a small pan on medium heat, add coconut oil or ghee. Once melted and oil is hot, add cumin seeds and serrano chili halves. Let cumin seeds turn golden brown.
Pour hot oil with cumin seeds and chilies over the bowl of beets & yogurt.
Mix everything well. Add salt to taste and mix well. Add more salt if necessary.
Garnish with cilantro. Serve room temperature or chilled and enjoy!
(Note: the longer the salad sits, the more purple in color it will turn!)