I prepared this raita for dear friends to send them a surprise through my husband who was meeting them at our temple. I had some lovely roasted beets from the night before added an orange and some boondi--those little round crunchy dots and a beautiful marriage was consummated.  If you want a swirly white and pink effect, swirl the beets in last and then serve immediately.

Beet and Orange Yogurt Salad- Chakander Raita (dairy)
Yield: 8 servings
2 beets or 1 cup chopped and drained canned or jarred beets

4 cups (32oz.) plain yogurt

¼ -1/2 large, sweet onion, minced

1/2 teaspoon salt

¼ teaspoon black pepper

1 teaspoon toasted whole cumin seed (optional)

1 navel orange, peeled and diced

Handful of cilantro, sliced

1 cup boondi (optional) 

     Scrub the whole beet, remove most of the stems, but do not cut it. Roast in a 350 ° oven until fork tender (about 1 hour in the toaster oven.) When cool, slide the skin off the beet and cut into small dice. Set aside.

     In a serving bowl, beat the yogurt with a fork until smooth. Stir in salt, pepper and cumin. Stir in the diced orange and cilantro, saving a few leaves for garnish. Just before serving, stir in the boondi and the beets. The color of the beets will bleed into the yogurt the longer it sits.