Camden New Journal - Reciepe for Beetroot raita by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Beetroot raita

Beetroot raita
I think that beetroot has to be cooked at home.
What other vegetable do you buy cooked?
It is not that easy to find but your greengrocer should have it and also the farmer’s markets have got lovely fresh dark red beetroots at the moment.

Ingredients
Serves 6
Four home cooked beetroots, diced or grated;
One tsp ground cardamom;
Two-three tbsp fresh mint, chopped;
450ml Greek yoghurt;
One tsp sugar;
One lemon;
Salt.

Method
Put the beetroot into a bowl and add the cardamom and two tablespoons of the chopped mint.
In a separate bowl, whisk together the yoghurt with the sugar, a squeeze of lemon juice and salt to taste.
Layer the beetroot and the yoghurt in a serving dish (a glass one will look pretty) and garnish with some remaining mint and a sprinkling of ground cardamom.

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