RAINBOW ROOT RAITA

Serves: 6-8 as a side

2 cups (500 mL) plain full-fat yogurt

1 cup (250 mL) cold water

1 tsp (5 mL) fine sea salt

1/2 tsp (2.5 mL) ground white pepper

1/2 cup (125 mL) peeled and grated carrot

1/2 cup (125 mL) peeled and grated golden beets (see note) 1/2 cup (125 mL) peeled and grated red beets

2 tbsp (30 mL) thinly sliced scallion (white and green parts)

1 tbsp (15 mL) neutral-tasting vegetable oil

1/2 tsp (2.5 mL) black mustard seeds

5 to 6 curry leaves, preferably fresh

1/2 tsp (2.5 mL) grated peeled fresh ginger

1. In a large bowl, whisk together the yogurt, water, salt and pepper. Taste and adjust the seasoning, if necessary. Add the grated vegetables and the scallions, but don’t mix them just yet.

2. In a small skillet, heat the oil over medium-high heat. Add the mustard seeds and curry leaves ( be careful, as the mustard seeds will sizzle and pop when they hit the hot oil).

3. Swirl the oil gently until the seeds stop sizzling and the leaves crisp up but are still green, 30-45 seconds. Remove from the heat and add the ginger to the hot oil, stirring for 10-15 seconds.

4. Pour the seasoned oil mixture with the seeds, leaves and ginger over the yogurt and vegetables in the bowl and stir just until blended. (Avoid overmixing or the red beet colour will turn the entire dish pink.) Serve immediately.

Note: Golden beets can darken when grated and exposed to air. To prevent this, add a few drops of lemon or lime juice.