This seasoned creamy yogurt dip is a simple but delicious way to serve beets. It can be served with Indian bread and rice dishes. I like to serve this raita with Baked Garlic Naan or Flaky Paratha Breads Stuffed with Potatoes . Sour cream is added to this dish to make it extra creamy and delicious, but it is not an essential ingredient. It will taste equally good with just plain yogurt.
Place the beets in a small pan with water to cover by ap-1 proximately 2 inches (5 cm) 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 the beets from the pan and let them cool until they are easy to handle. Peel and dice the beets. Set aside until completely cooled. Refrigerate if needed.
Mix together the 2 cups (500 g) of yogurt and the 1 cup 2 (230 g) thick, Greek-style plain yogurt or sour cream in a bowl. Add the cooked beets, pineapple, green onion, garlic, minced green chili pepper, salt and black pepper; mix well. Garnish with the fresh coriander leaves and serve.