Beet Root and Apple Raita

5.0(7)

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.

by Artandkitchen·published 2010-09-14

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Apple

Servings

(4–6)

Total time

17 min

prep 15 min

Calories / serving

221 kcal

Ingredients (12)

serves

500 g beets, roots cooked, cold and cut in small cubes
500 g apples, peeled and cut in small cubesapple
1 tablespoon vegetable oilvegetable-oil
1 teaspoon whole coriander seedcoriander
1 teaspoon whole cumin seedcumin
1 teaspoon black mustard seedsblack-mustard-seed
1 cup plain yogurtyogurt
1/2 teaspoon cumin, groundcumin
1/2 teaspoon coriander, groundcoriander
1 teaspoon ginger juiceginger
1/2 teaspoon saltsalt
2 tablespoons pomegranate syrup (Turkish specialty) or 2 tablespoons sweet balsamic vinegarvinegar

Instructions (4 steps)

01Join the roots and the apples cubes (slices are fine too) in salad bowl.
02Roast coriander, cumin and mustard seed in the oil until it smells nice.
03Mix well the remaining ingredients with the roasted seeds in a small separate bowl.

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