Beetroot Raita

Raita is that side dish which is often overlooked on the dinner table.  Yet, can you imagine parathas, biryani or pulao without raita? I can't!  In summer especially, raita is so welcome.  It is wholesome and refreshing with a meal or after a meal.

The first time I  saw this beetroot raita at someone's place I mistook it for a dessert! When told that it was a beetroot raita I was sceptical  and reluctantly took a tiny serving.  I was pleasantly surprised at how good it tasted.  The subtle blend of spices  in the yoghurt were in perfect harmony with the sweetness of beetroot.  I needed no further urging to help myself to more:)
                                                                           

Ingredients: 
1 bowl of  yoghurt
1 tbsp boiled beetroot
Salt to taste
Pinch of black pepper powder
Pinch of black salt ( kala namak)
1/4 tsp cumin powder
1/4 tsp sugar
Garnish: Mint leaves and boiled beetroot pieces

Method:    Whisk the yoghurt until smooth.  Add salt, pepper, black salt, sugar and cumin powder.Mix well.  Grate the boiled beetroot and add about a tbsp.  Take care not to add more or the colour will become too pronounced which is not pleasing.  Garnish with mint leaves and small pieces of beetroot. Chill before serving.