Our divine recipy of the month.

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This bright and natural pink riata tastes as good as it looks.  The combination of flavours is sweet as it is spicy. The mustard seeds make it grounding and warming, great for cleansing and for the blood. 

 

All doshas will find this side dish good but Pitta doshas should eat in moderation.

 

Beet Raita

 

Ingredients

1 beet grated

1-inch fresh ginger grated

2 tbsp ghee or coconut oil

8 curry leaves

1/2 tsp mustard seeds

200 ml yoghurt of choice

juice of 1/2 lemon 1 tbsp juice

 

Method

Using a small saucepan, add 1 tbsp oil and the grated beets.  Add 1 tbsp water and let the beets soften for 3 mins. In a bowl place the yoghurt lemon and beet and mix together.  Mix in the grated ginger and set aside.

In a small frying pan heat the remaining oil and add the mustard seeds on a gentle flame with the curry leaves and heat until the seeds pop and curry leaves turn translucent.  Pour the mustard and curry leaves into the beet raita and serve.

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