Serves 4 to 6
* 2 cups diced cooked or canned beetroot
* 2 cups thick natural yoghurt
* salt and pepper to taste
* 1/2 teaspoon garam masala
* lemon juice, optional
Combine beetroot, yoghurt and seasonings. If using canned
beetroot there is sufficient vinegar to make lemon juice
unnecessary but if using fresh beetroot, add sufficient lemon
juice to make it nicely piquant. chill and serve as an
accompaniment with rice and curries
0 comments:
Post a Comment