This cooling yogurt mix can be served as relish, dip, salad, or side. This recipe first appeared in our March 2014 issue with the story Milk’s Finest Hour..
This cooling yogurt mix can be served as relish, dip, salad, or side.
Yield: makes About 3 Cups
- 2 cups plain yogurt
- 1 tsp. sugar
- 1 tbsp. canola oil
- 1 tsp. cumin seeds
- 1⁄4 tsp. asafoetida
- 1⁄3 cup chopped cilantro
- 3 medium roasted, peeled, and diced beets
- 1⁄2 small serrano chile, finely chopped
- Kosher salt, to taste
- Whisk yogurt and sugar in a bowl until smooth; set aside. Heat canola oil in an 8″ skillet over medium-high heat. Add cumin seeds and asafoetida; cook until fragrant, 1–2 minutes. Let cool slightly and stir into yogurt mixture with cilantro, beets, chile, and salt.