Beetroot Raita with Yogurt and Herbs
Ingredients
- 250g Greek yogurt or vegan alternative
- 1/4 cucumber
- 100g cooked beetroot
- 8-10 chopped mint leaves
- Handful chopped fresh coriander
- Handful pomegranate seeds
- 1 teaspoon cumin seeds
- Salt to taste
Preparation
Dry toast the cumin seeds in a pan until they start to brown, then crush them roughly in a pestle and mortar.
Grate the cucumber and beetroot into a large bowl.
Add the yogurt and all the rest of the ingredients and stir well, then add salt to taste.
Store in the fridge until ready to serve.
