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Beetroot and Carrot Raita

A colourful and cooling sambal.
Beetroot and Carrot Raita
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You Will Need:

  • 2 raw beetroot, trimmed, scrubbed and coarsely grated
  • 3 raw carrots, scrubbed and coarsely grated
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) plain full cream yoghurt
  • 1 T (15 ml) wholegrain mustard
  • 2 T (30 ml) oil
  • 2 raw beetroot, trimmed, scrubbed and coarsely grated
  • 3 raw carrots, scrubbed and coarsely grated
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) plain full cream yoghurt
  • 1 T (15 ml) wholegrain mustard
  • 2 T (30 ml) oil

Method:

Spoon the vegetables and yoghurt in separate heaps on a plate.

Season and roughly stir through.

Mix the mustard and oil together, pour over and serve.

Beetroot and Carrot Raita

A colourful and cooling sambal.
Beetroot and Carrot Raita
  • Serves: 4
  • Recipe Category: Sambals
  • Products in this recipe:

    Vegetable Spice

You Will Need:

  • 2 raw beetroot, trimmed, scrubbed and coarsely grated
  • 3 raw carrots, scrubbed and coarsely grated
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) plain full cream yoghurt
  • 1 T (15 ml) wholegrain mustard
  • 2 T (30 ml) oil

Method:

Spoon the vegetables and yoghurt in separate heaps on a plate.

Season and roughly stir through.

Mix the mustard and oil together, pour over and serve.

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