Beet Root and Apple Raita |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
500 g beets, roots cooked, cold and cut in small cubes |
500 g apples, peeled and cut in small cubes |
1 tablespoon vegetable oil |
1 teaspoon whole coriander seed |
1 teaspoon whole cumin seed |
1 teaspoon black mustard seeds |
1 cup plain yogurt |
1/2 teaspoon cumin, ground |
1/2 teaspoon coriander, ground |
1 teaspoon ginger juice |
1/2 teaspoon salt |
2 tablespoons pomegranate syrup (turkish specialty) or 2 tablespoons sweet balsamic vinegar |
Directions:
1. Join the roots and the apples cubes (slices are fine too) in salad bowl.
2. Roast coriander, cumin and mustard seed in the oil until it smells nice.
3. Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
4. Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.
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