Beet Raita

  • Serves

    makes About 3 Cups


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
  • 14 tsp. asafoetida
  • 13 cup chopped cilantro
  • 3 medium roasted, peeled, and diced beets
  • 12 small serrano chile, finely chopped
  • Kosher salt, to taste


Step 1

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.

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