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..
- 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.