This sweet pachadi combines the earthy flavors of beets and cumin in a great winter side dish, a nice Indian variation on our other beet salad. We like to serve this alongside mjeddra for complete nourishment. Try cooking the beets a day ahead to cut down on kitchen time.
4 medium beets
1 cup yogurt
1 tablespoon butter
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Scrub beets, halve any large ones, and cover with water in a large stock pot. Bring to a boil and then simmer, covered, for 40 minutes to an hour, until tender. Once the beets are cool enough to handle, peel them, and chop them into 1-inch cubes.
Heat the butter in a small pan over medium-high heat. Once the butter is melted, add the cumin seeds and mustard seeds. When the mustard seeds begin to pop, pour the butter and spices over the beets. Add yogurt and stir. (If you stir very gently, you'll end up with a lovely marbelized sauce. Stir more vigorously for a uniformly pink sauce). Chill before serving.
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Wow. I didn't know I like beets until I tried this recipe.
very, very yummy.
Yay for another beet convert! Jana, we certainly have sweet potatoes ideas up our sleeves and we'd be glad to submit them.
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