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Make your raita pop with a healthy dose of grated beets.

From Bangalore, India to Brooklyn, New York, culinary instructor and cookbook author Chitra Agrawal brings fresh Indian flavors to American homes everywhere. Her latest collection, Vibrant India, is filled with modern takes on classic preparations and techniques, and is a great guide to livening up your repertoire of global cuisine.

This recipe is essentially a two-for-one. It involves making a beet stir-fry, which is great on its own with a dash of lime juice, or you can continue to the next phase and combine the sauté with yogurt to make a raita. I’ve made it with all varieties of beets, from purple to golden. The sweetness of the beets mixes nicely with the sour yogurt, coconut, and green chiles. Shredded carrots can also be used for a variation.

Feel free to use different herbs, like chopped dill, for garnish or Greek yogurt to make the dish more diplike. This raita is a great accompaniment to rice and lentils, tacos, or even plain rice. And don’t throw away those beet greens; use them in your black-eyed peas and greens stew.

Reprinted with permission from Vibrant India