This beautiful accompaniment
to rice and curry is perfect for early spring.
Its gorgeous color may match
the spring signs outside your window. Or if you haven't seen much
evidence of spring, this will tide you over until everything
blooms. Serve it with couscous or Indian-style
flatbreads as well.
3/4 cup plain yogurt
1 teaspoon peeled, minced
1 teaspoon sugar
1/4 teaspoon salt
1 can (15 ounce) sliced or
2 green onions, thinly
In a medium bowl, combine
the yogurt, ginger, sugar and salt and stir well.
Drain the beets and add them
to the bowl, along with the green onions. Toss gently to coat the
beets with the yogurt mixture. Cover and chill. Serve cold or
cool. The raita keeps in the refrigerator for up to 2 days.
Makes about 1 3/4 cups