Rating: 4.11 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is.

Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.

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  • In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.

Nutrition Facts

284 calories; protein 14.9g; carbohydrates 32.8g; fat 11.2g; cholesterol 14.7mg; sodium 585.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
02/23/2009
This was like eating beets and yogurt! The amounts of mustard and cumin should be greater. It tasted good! Read More
(13)

Most helpful critical review

Rating: 2 stars
01/22/2014
I made this exactly as written and did not like it because it had too much yogurt and not enough spice. I would recommend less yogurt--maybe start with one cup and mix in more if you want more and increase the mustard and cumin if you want to actually taste them. As a fan of cilantro I was disappointed by how it made this taste. I don't see myself making this again. Read More
(2)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/23/2009
This was like eating beets and yogurt! The amounts of mustard and cumin should be greater. It tasted good! Read More
(13)
Rating: 5 stars
11/22/2010
We eat this as a side dish regularly. I usually use ground cumin seed and pepper instead of the seeds. Read More
(7)
Rating: 5 stars
01/14/2012
Have to admit I opted out on the mustard and cumin seeds and doubled the amount of beets...there was more than enough sauce. The cilantro really brightened up the flavor and it was delicious as is. Great idea!!! Read More
(6)
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Rating: 4 stars
05/29/2011
Used fresh beets and cooked them with olive oil. Omitted the mustard seeds as I didn't have any and only used cumin and a little salt and pepper. Read More
(5)
Rating: 5 stars
04/21/2011
Remarkably and surprisingly good and so easy. Never had beets that weren't sweet & sour before so it was very different for me. Thank you for a great recipe. Read More
(5)
Rating: 2 stars
01/22/2014
I made this exactly as written and did not like it because it had too much yogurt and not enough spice. I would recommend less yogurt--maybe start with one cup and mix in more if you want more and increase the mustard and cumin if you want to actually taste them. As a fan of cilantro I was disappointed by how it made this taste. I don't see myself making this again. Read More
(2)
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Rating: 4 stars
05/14/2018
liked it but too much yogurt. next time I will cut the yogurt in half and keep the spices the same Read More
Rating: 3 stars
08/21/2018
This recipe is delicious HOWEVER the amounts of ingredients is seriously off. This recipe should have called for half of the yogurt. Had that been the case it would have been perfect but to save this recipe I had to add another can of beets and increase everything else. In effect double the entire thing. I liked it but next time I will DEFINITEY remember to cut the amount of yogurt by half thus saving myself the trouble of having to go back and add all of the other ingredients called for in this recipe. Read More