11/2 cups plain yoghurt
1 tsp cumin powder
Salt to taste
2 tsp vegetable oil
½ tsp black mustard seeds
2 small-medium beetroot
1 green chilli
8 sprigs fresh coriander
1. To cook the beetroot in the microwave, first wash them and cut off the tops and fibrous roots. Prick the beetroot all over with a fork.
2. Place the beetroot in a microwave safe container or bowl with 3 cm of water. Cook on high (850W) for 6-8 minutes. You can tell the beetroot is cooked when a fork slides into it. Set aside to cool.
3. When the beetroot is cool enough to handle, slip the skins off with your fingers, grate the beetroot coarsely and place it in a medium bowl.
4. Add the yoghurt to the bowl and combine thoroughly.
5. Add the cumin and a pinch of salt.
6. Set the yoghurt mixture aside while you flavour the oil with mustard seeds and chilli. To do this, cut off the stem of the chilli and slice it open. Remove seeds, using the tip of a sharp knife. Discard seeds. Chop chilli finely.
7. Heat oil in a frying pan and when hot, add the black mustard seeds and chopped chilli. When seeds start to sputter and pop, remove the pan from the heat.
8. Tip the seasoned oil into the beetroot and yoghurt mixture, using a spatula to scape it all out of the pan.
9. Wash, dry and then coarsely chop coriander.
10. Spoon the raita into serving bowls and garnish with coriander.