Beet and Pineapple Raita

SERVES 4

2 medium beets, whole
2 cups plain yogurt, whisked until smooth
1 cup sour cream, whisked
8 ounces pineapple, diced
5 scallions, minced
1 teaspoon garlic powder
1 green chili, minced
Salt to taste
½ teaspoon freshly ground black pepper
2 tablespoons cilantro, chopped

Place the beets in a small pan with water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until tender, about 15 minutes. Remove from the heat, cool, peel and dice. Set aside to cool.

Mix the yogurt and the sour cream in a bowl and add the cooked beets, pineapple, scallions, garlic, chilies, salt, and black pepper.

Garnish with the cilantro, and serve.