Beet and Yogurt Salad

1 tablespoon canola oil

⅛ teaspoon black mustard seed

⅛ teaspoon cumin seeds

2 cups plain yogurt

1 (15 ounce) can sliced beets, drained

salt

2 tablespoons chopped fresh cilantro

Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds, and remove from heat.

In a large bowl, gently stir yogurt with beets. Stir in mustard and cumin seeds, and season with salt to taste. Garnish with chopped cilantro.