Cumin spiced beetroot salad

    15 min

    An interestingly different beetroot salad recipe. Beetroot is tossed with yoghurt, toasted mustard seeds and cumin seeds. Serve as a refreshing side salad.

    9 people made this

    Serves: 2 

    • 1 tablespoon rapeseed oil
    • 1/8 teaspoon black mustard seeds
    • 1/8 teaspoon cumin seeds
    • 500ml natural yoghurt
    • 1 1/4 (340g) jar sliced beetroot, drained
    • salt
    • 2 tablespoons chopped fresh coriander

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat oil in a frying pan over medium heat and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds and remove from heat.
    2. In a large bowl, gently stir yoghurt with beetroot. Stir in mustard and cumin seeds and season with salt to taste. Garnish with chopped coriander.

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    Reviews in English (8)


    This was like eating beets and yogurt! The amounts of mustard and cumin should be greater. It tasted good!  -  20 Feb 2009  (Review from Allrecipes US | Canada)


    We eat this as a side dish regularly. I usually use ground cumin seed and pepper instead of the seeds.  -  21 Nov 2010  (Review from Allrecipes US | Canada)


    Have to admit I opted out on the mustard and cumin seeds and doubled the amount of beets...there was more than enough sauce. The cilantro really brightened up the flavor and it was delicious as is. Great idea!!!  -  14 Jan 2012  (Review from Allrecipes US | Canada)