Serves: 4
Total Calories: 60

3 medium beets
2 cups nonfat plain yogurt, whisked until smooth
4 to 5 scallion, minced
1 teaspoon minced fresh garlic
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons finely chopped cilantro

1. Place the beets in a small pan with water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium-low, over the pan, and simmer until tender, about 15 minutes. Remove from the heat, let cool, then peel and chop finely. Set aside about 1 tablespoon for garnish.

2. Place the yogurt in a serving dish and mix in the beets, scallions, garlic, green chili pepper, salt and black pepper. Garnish with the reserved beets and the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 60
Calories from Fat: 0

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