Beetroot Raita/Beetroot in Yogurt Dip/Beetachi Koshimbir

Welcome to the wonderful world of beets. I am sorry my dear beet, that I did not like your shabby appearance and poor tail when I was growing up. I am also sorry that when stared at you for long I thought of you as a small mouse waiting to be thrown out of the window. I also did not like the stains you gave my shirt with your brilliant magenta color. I disliked you so much that I vowed that the day I have my own kitchen and liberty to make my rules you would be exiled from my land. I apologize for the thoughts, but I was immature then.Now that I have grown up, I am much more mature than I was. I took time to  listen to you, look beyond the appearance and appreciate the goodness in your little body. Now that I have come to love you, promise me to be with me and not leave my land and be a friend foreever.

I use beets in pavbahji, cutlets, parathas and now even will make a  cake with it. I am in love with you, Mr. Beet. ( also Mr. Ash and my munchkins.) But my affair with beets is totally on a separate page. I try to eat beets at least twice  a week, to get nice color to my blood and also my cheeks, well..that's what my momma told me. How do you eat your beets??

Prep time; 5 mins if you have boiled  OR canned beets
Serves 2

You will need;
1/2 cup boiled beet- diced
1 cup yogurt beaten well
salt to taste
Cilantro to garnish

Tempering;
1 tsp ghee/clarified butter
1 medium hot green chili
pinch of hing/Aesafodita

In a bowl, take the diced boiled beets, and add yogurt. mix and keep aside. In a small pot, heat the ghee and add the chili and hing. Let it splutter for 2 secs and aroma fill the air. Pour this over the beet-yogurt mix. Add salt and mix well. Garnish with cilantro. This is an easy raita and dip that goes well with rice/phulka/ roti or just as is.