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rainbow root riata

A simple different take on the more traditional riata that adds beets and carrots to the yogurt and cucumber mix.  This recipe is from Nik Sharma at A Brown table with a slight modification.  He recommends both yellows and red beets.  I simplified to just one, and also made to oil topping as an option.

In order not to turn this mixture pink, you need to gently fold the red beets (if you use them) into the mix.  It’s not very appealing to eat a pink mixture.

photo:  Nik Sharma

rainbow root riata

A simple different take on the more traditional riata that adds beets and carrots to the yogurt and cucumber mix.  This recipe is from Nik Sharma at A Brown table with a slight modification.  He recommends both yellows and red beets.  I simplified to just one, and also made to oil topping as an option.

In order not to turn this mixture pink, you need to gently fold the red beets (if you use them) into the mix.  It’s not very appealing to eat a pink mixture.

photo:  Nik Sharma

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Ingredients

Recipe serves: 4
1 cup plain full fat yogurt
1/2 cup cold water
1 teaspoon sea salt, fine
1/4 cup grated carrots
1/2 cup grated red or yellow beets,
1 tablespoon thinly sliced scallions
option
1/2 tablespoon vegetable oil
1/2 teaspoon mustard seeds
3 curry leaves
1/4 teaspoon fresh grated ginger
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rainbow root riata
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  • time
    15 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1 cup plain full fat yogurt
  • 1/2 cup cold water
  • 1 teaspoon sea salt, fine
  • 1/4 cup grated carrots
  • 1/2 cup grated red or yellow beets,
  • 1 tablespoon thinly sliced scallions

  • option

  • 1/2 tablespoon vegetable oil
  • 1/2 teaspoon mustard seeds
  • 3 curry leaves
  • 1/4 teaspoon fresh grated ginger

Directions

1
Done

In a medium bowl, whisk together the yogurt, water and salt. Taste and adjust seasoning.
2
Done

Add the carrot, beets and scallions on top and gently fold vegetables into yogurt a few times. Do not mix too much or the beets will turn the mixture pink. Refrigerate up to one hour before using.
3
Done

Option

In a small saute pan, heat the oil over medium-high heat. Add the mustard seeds and curry leave. Be careful as the mustard seeds will "pop" when they hit the oil.
4
Done

Swirl oil around until seeds stop sizzling and the leaves are crisp but still green, 30 seconds.
5
Done

Remove from heat and add the ginger, stirring for 10-15 seconds.
6
Done

Pour the oil over the yogurt and gently fold twice and serve immediately.

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