Wash the beetroot nicely and add water and pressure cook it till 3 -4 whistles.
Let it cool. Peel the skin and grate it and keep aside.
Take curd and whisk it well.
Take a pan and add ghee and saute the walnuts on low flame for 5-7 mins till crisp. Do not over roast otherwise it will taste bitter. Chop into pieces and keep.
In a big bowl take curd, add grated beetroot, salt, jeera powder and roasted walnuts. Mix everything well.
Serve chilled with parathas.
