Ingredients
Scale
- 2 medium nets, tops removed
- 3 cups (750 grams) plain yoghurt
- 1 tsp ground roasted cumin
- 1 tsp red chile powder
- i tsp table salt
Instructions
- Wash the beets thoroughly under running water to remove any mud. Place a saucepan over high heat and add 4 cups (800ml) water. When the water comes to a boil, add the beets. Bring to a boil,then lower the heat to medium and cook for 35 to 40 minutes or until the beets are tender. Drain and set aside to cool to room temperature.
- Peel the beets and dice them. Set aside.
- Put the yoghurt in a large bowl and beat with an immersion blender – or vigorously with a whisk by hand – until very smooth (you can also strain the yoghurt through a double layer of cheesecloth to get a perfectly smooth consistency).
- Add the beets to the yoghurt. Add the cumin, chile powder, and salt. Put in the refrigrator to chill for at least 30 minutes before serving.