Beet Salad With Yogurt & Spices

• 2 cups Beets - boiled until just soft, cooled, peeled, & grated
• 1 tablespoon Ghee
• 1/2 teaspoon Cumin Seeds
• 1/2 teaspoon Black Mustard Seeds
• 1 pinch Asafoetida (Hing)
• 4 Curry Leaves, fresh or dried
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Fresh Cilantro, chopped
• 3/4 cup Plain Yogurt
• 1/8 teaspoon Salt (or to taste)
• Freshly ground Black Pepper to taste

1. Heat the ghee in a small skillet over medium heat and add the cumin seeds, mustard seeds, and asafetida. Stir until the seeds pop, about 1-2 minutes.
2. Add the curry leaves, turmeric, and cilantro. Mix and take the skillet off the heat.
3. Stir the beets and yogurt together in a bowl.
4. Add the cooled spices to the beet & yogurt mixture.
5. Season with salt and black pepper. Mix and serve.

just soft, ghee, cumin seeds, black mustard seeds, curry, turmeric, fresh cilantro, yogurt, salt, freshly ground black pepper

Taken from food52.com/recipes/74860-beet-salad-with-yogurt-spices (may not work)