Beetroot & mustard seed raita
MAKES ABOUT 2 CUPS
500g beetroot, washed, very fresh leaves set aside
1 teaspoon ground cumin
250g (1 cup) plain Greek-style yoghurt
vegetable oil
½ teaspoon black mustard seeds
1 long green chilli, deseeded and very finely chopped
handful of coriander leaves
6–8cm piece of horseradish, peeled and finely grated to yield about
2 tablespoons, to serve (optional)
Put the whole beetroot in a saucepan of cold water over medium heat and bring to the boil. Reduce the heat, cover and simmer for about 20–40 minutes (depending on the size of the beetroot) until a skewer slips through them easily.
