1 pound medium size beets, 3 to 4 beets
½ tsp. black mustard seeds
½ tsp. cumin seeds
½ tsp. coriander seeds
½ cup plain, whole milk, Greek yogurt
1 large garlic clove, mashed into a paste
½ tsp. (about ¼) jalapeño pepper, seeded and finely chopped
½ tsp. grated fresh ginger
1 tbsp. orange juice
½ tsp. salt
2 tbsp. chopped fresh cilantro
Pomegranate seeds for garnish, optional
Peel the beets and cut into quarters, and then cut the quarters in half. Place into a steamer basket and steam until crisp-tender, 20 minutes or so.
Toast the mustard seeds, cumin, and coriander in a small skillet over medium heat for a few minutes, until you can smell the fragrance. Then, using a mortar and pestle or a spice grinder, crush the seeds and set aside.
Place the yogurt in a bowl and whisk in garlic paste, toasted spices, jalapeño, ginger, orange juice, and ½ teaspoon salt. Add the beets to the yogurt dressing and mix gently. Garnish with cilantro and pomegranate seeds.
Notes and Instructions
Recipe contribution from Linda McElroy, adapted from Melissa Clark, via the New York Times
Photo credit: Linda McElroy