While making Sadya from Kerala, I read about the beet root pachadi, which is quite the same as beet root raita, just a different name. The Sri Lankan version is different though. Instead of using curd they use Mayo, and the result, just amazing. It's a simple recipe but unbelievable flavor.
For pickled cucumbers, I grated them and added some salt and vinegar on the previous day.
Beet Root Salad
2 beets boiled and peeled
2 pickled cucumbers
2 garlic cloves
Grate beets .
Chop garlic cloves finely.
Add pickled cucumbers.
Combine all ingredients and stir in mayonnaise.
Labels: Blogging Marathon, Condiments, International Cuisine