Beet & Cucumber Raita
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Beet & Cucumber Raita
Recipe by Anjali Pathak
Serves: 4
Prep Time: 10 mins
Cook Time: 2 mins
Ingredients
1 teaspoon cumin seeds
½ medium beetroot, peeled and grated (approximately ½ cup)
½ cucumber, grated (approximately ½ cup)
Coles sea salt, to taste
2 tablespoons fresh mint leaves, chopped
¾ cup thick Greek yoghurt
Zest and juice of ½ orange
Method
Toast the cumin seeds in a small frying pan over gentle heat, allowing them to cook for a few minutes until fragrant. Remove from the heat and allow to cool.
Combine the grated beetroot and cucumber in a bowl, adding a good pinch of salt. Scrunch the mixture together, squeeze out the excess juice, and discard.
Stir in the fresh mint, Greek yoghurt, orange zest, and juice. Taste and adjust the seasoning with more salt if desired.
Grind the toasted cumin seeds and mix them through the raita before serving. Enjoy!
