2 medium beets, cleaned and trimmed 1 small onion, finely chopped 1/2 hot green pepper, serrano or Thai, seeded and finely minced 1 1/2 teaspoons grated fresh ginger Salt to taste 1/8 teaspoon whole cumin seeds 1/8 teaspoon ground black pepper 1/4 cup chopped cilantro (save a pinch for garnish) 1 cup plain, whole milk yogurt 1 cup sour cream

Step 1 Place the beets in a small saucepan of boiling water so they are completely immersed. Cover and cook until they are tender, about 45 minutes. Drain the beets and cool them in a bowl of ice water until cool enough to handle. Peel the beets and dice them into about one-eighth-inch pieces. Place the diced beets in a fine mesh strainer and run them under cool water until the water draining is a pale pink. Drain the beets well.

Step 2 In a medium bowl, gently mix the beets with the onion, hot green pepper, ginger, salt, cumin, black pepper, cilantro, yogurt and sour cream. Sprinkle a pinch of cilantro on top. Chill and serve.

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