The perfect accompaniment to the ‘Hippy Daal’. This sweet, crunchy, fruity raita salad is the ideal side dish to spicy rich food, also great as a salad in its own right.
This is a really nice twist on your normal raita recipe. Absolutely nothing wrong with the original recipe, but when you have amazing beetroots and apples in the bowl, you just have to play with flavours!
Of course we love beetroot at the BHK, for the most part, we live on the stuff. We juice it, chop it, grate it……our table is incomplete without a little purple plate or two.
I like using the apples here, because I would normally sweeten my raita, but with these apples it doesn’t need it.
The raita will look great if you try and chop all components in an even way. Squares work well! Circles more difficult, but very impressive!
Make sure your yoghurt isn’t too thick, water it down if needed. Otherwise you could have a sticky mess on your hands. The fresh mint makes this dish, so do try and get some together. It is really easy to grow and we have found it saves alot of hassle (and money) to have some planted outside or on a window ledge. If given space, it will spread like wildfire and you’ll never have a fresh mint crisis again (you’ll also have an endless supply of amazing mint tea).
1 medium sized beetroot (peeled or scrubbed and chopped), 1 sweet organic apple (chopped), 1/2 cucumber (chopped), 1 small courgette (chopped), 1/2 teas ground cumin, 1 clove of crushed garlic, 1 handful of chopped fresh mint (chopped), 150 ml of yoghurt (we use soya, greek/turkish would be amazing)
Add all ingredients to a bowl and give it a good stir.
Leave for at least an hour before serving, let the flavour’s gather. Serve as you like, traditionally with a stonking curry or as we like, as a main course salad with some green leaves. Add nuts (hazelnuts, walnuts) to make it more of a meal of it.
We Love It!
Creamy, spicy, fruity and what a crunch! Difficult to find anything wrong with a raita.
Mint is high in fibre and magnesium. It is very high in vitamin A and folates and also packs some serious vitamin C. It also helps with all sorts of stomach issues.
Could be really interesting using the different ‘heirloom’ varieties of beets we get over the summer in Canada, candy cane and golden beets for starters. I tried growing mint in Stockholm from soil I gathered from a local forest, it didn’t work.