Beetroot - Cucumber Raita

Hi friends, these days I am trying to incorporate a lot of veggies and maintain a well balanced diet. I had some beetroot and cucumber. I was tired of making the same beetroot curry which goes along with roti. I wanted to try something different. Long back, I had been to a friend's place where she had prepared a delicious raita with grated veggies and it tasted out of the world with roti and rice. Moreover, V likes curd with anything and if anything is made out of curd, he would just gobble the whole thing :) I decided to use the Beetroot and Cucumber to make this raita and let me tell you it came out really well. I also used thinly sliced onions in this. I will give a tip I learned from my mother, to incorporate the Onions in the raita. Though is really simple, it makes a good difference in the taste. Let me tell you that this raita also served as a wonderful dip with potato wafers.
Ingredients:

Beetroot : 1/2 is enough to make a bowl (as in picture) of raita
Cucumber: 1
Onion: 1/2 thinly sliced
Curd: 3-4 tablespoons or as needed (do not add water to the raita to make it thin)
Salt: as needed

Method:

Let me start with the tip I was telling about. Apply a little salt to the thinly sliced onion and mix it well and keep it aside. This takes that raw acid like taste you get when you bite the onion. Grate the Beetroot and Cucumber in the same bowl used for making raita.
Now squeeze the water from the salted onions (try to squeeze the maximum water with your hand. You will see that the onions become very tender and soft and fragile(not exactly the word I wanted to use (:D (i hope this word would help describe the look and feel of the onion) and discard that water and add the onions to the grated Beetroot and Cucumber. Add the curd to this and mix it well with a fork. You will see that a small amount of curd is sufficient for this raita. If needed add a little more salt to taste. Garnish with chopped coriander leaves. Serve it as a side dish with roti or as a dip with wafers.