A refreshing and flavorful salad combining the sweetness of apples and beets with the tanginess of yogurt and aromatic spices.
Peel and dice the beets and apples into small cubes.
Use a sharp knife to ensure clean cuts and even-sized pieces for uniform cooking.
Toast the coriander seeds, cumin seeds, and mustard seeds in a small skillet over medium heat until aromatic.
Stir the seeds constantly to prevent burning and ensure even toasting.
In a mixing bowl, combine the yogurt, ground cumin, ginger juice, and salt. Mix well.
Whisk the yogurt mixture to make it smooth and creamy.
Add the toasted spices to the yogurt mixture and stir to combine.
Allow the spices to cool slightly before adding to the yogurt to prevent curdling.
Pour the yogurt mixture over the diced beets and apples in a salad bowl. Mix gently to coat evenly.
Fold the mixture gently to avoid breaking the apple and beet pieces.
Drizzle the pomegranate syrup over the salad and serve.
For a decorative touch, garnish with a few fresh mint leaves or pomegranate seeds.
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