Beet Root and Apple Raita

"This fresh and light salad is inspired by the apple season and our holidays in India. Cumin, coriander, black mustard and pomegranate syrup give to this plate an exotic note."
 
Download
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Lavender Lynn photo by Lavender Lynn
photo by JustJanS photo by JustJanS
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
17mins
Ingredients:
12
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Join the roots and the apples cubes (slices are fine too) in salad bowl.
  • Roast coriander, cumin and mustard seed in the oil until it smells nice.
  • Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
  • Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Adding the ground spices seems redundant. I would add either whole or ground but not both and my first choice would be the whole spices (which were lightly crushed in a pestle and mortar). A big change I made in this recipe was using raw beets and they were of excellent quality, locally grown organic ones and small. Served over mixed greens and has a wonderful taste although messy to prepare. Thanks for posting. Reviewed for Veg Tag January.
     
  2. Although there were just the 2 of us, I didn't cut back on this recipe (I love beets & apples, just never paired them up before!), & was very pleased with the combo of spices! Couldn't have been better, I'm sure! This is definitely on my list of special things to make the next time we have company! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
     
  3. I made this tonight and tried to stick to your recipe as much as possible. I used low fat yoghurt (didn't support the pomegranate molasses as well for feathering with the knife but was lower fat) and had to use yellow mustard seeds-otherwise I got it right. I used both the whole spices and the powdered-I think the powdered blended into the yoghurt while the whole roasted spices gave lovely little bursts of extra flavour when you bit down on them. I have another theory too-roasted whole spices and powdered spices are as much the same as tomato and tomato paste-same thing, but much different tastes and often used in the same dish. As far as mess goes (see other review) I covered my chopping board with a little foil while I peeled and diced my oven roasted beetroot-so no mess. We loved this raita alongside a beef curry and rice and are looking forward to leftovers! Thank you so much for posting.
     
  4. Loved the crunch of the apples, the texture of the roasted beets, the creaminess of the dressing with the snap of the seeds. I used only the seeds not the ground spices. Didn`t need then. I also made the recipe for 1 and it could be easily shared with an other. This is feel good eats! Thanks.
     
  5. Totally new combination of flavors for me. A great side dish for Korma for dinner last night. Every time I would take a bite the combo of bursts of flavor with the crunchiness was very interesting. Made for ZWT8.
     
Advertisement

RECIPE SUBMITTED BY

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes