A good change from the regular boondi raita, cucumber raita and the many forms of dahi or yoghurt that is an essential part of an Indian thali / meal. Plus it’s pink! And adds a vibrant colour to your meal!
Dahi / curd / yoghurt is a good source of natural probiotics and many other essential nutrients. Add to that the iron rich, mineral rich, superfood beetroot and you have a winner of a raita!
Most of you would know I like keeping the flavours in my recipes simple and the ingredients minimal; to let the hero of the recipe shine, in this case beetroot. You could add mint or dill leaves, chaat masala or amchur (raw mango powder) for more flavour in your version of this healthful beetroot raita.
Beetroot raita also makes a beautiful addition to a charcuterie board; as a dip to go with the crackers and veggie sticks, for a pop of colour and flavour ofcourse.
Beetroot raita is a delicious, nutritious, healthful quick mid meal or pre-workout snack on its own.
This recipe of beetroot raita is naturally gluten free and vegetarian.
Take a look at these Indian condiments, which effortlessly double up as dips.
Don’t forget to make this Kanji recipe, if you have beetroot at hand. Kanji is another natural probiotic Indian beverage that is so good for you! Looks like red wine, is not red wine!
Connect with me on my social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
Time taken: 10 minutes
Ingredients to make Beetroot Raita
2 cups curd (dahi) / yoghurt
1 green chilli, finely chopped
½ tsp cumin seeds powder / jeera powder
½ tsp black pepper powder
Salt to taste
Fresh coriander leaves, for garnish
Method of making Beetroot Raita
Wash the beetroot well and boil it in hot water for just a couple of minutes.
Blanching will not cook the beetroot through; only enough to release some of its sweetness. I prefer to not boil the beetroot completely as that would make it too sweet for a raita, for me. Also, because I like the crunch from blanched beetroot.
Side note: I usually retain the water, in which the beetroot was blanched, to make pulao, dough for beetroot roti or puri (with a little beetroot purée added) and more. That's why, wash it well.
Run the blanched beetroot under cold water, or don’t. Peel and grate the beetroot, once it cools down enough to handle. Or roughly chop the blanched beetroot and blend to a purée.
Grated beetroot adds a slight crunch to the raita. If you prefer a smooth consistency to your raita, purée the blanched beetroot.
Mix the grated or puréed beetroot to the yoghurt / dahi. Add finely chopped green chillies, jeera powder, black pepper powder and salt. Mix everything well, taste and adjust flavours. Chill the beetroot raita before serving.
Garnish with fresh coriander leaves and your beetroot raita is ready to serve.
Chilled beetroot raita goes well with stuffed parathas, missi roti (pictured above), thalipeeth, pulao, palak rice. Beetroot raita also make a yumm colourful addition to your otherwise brown, yellow, green Indian thali / meal of dal, sabji, roti, rice. Also Indian Curries.
Add these chutneys and instant pickles from the condiments section to your thali too.
Take a look at the other quick & simple under 20 minutes meal ideas from WhiskMixStir, the Indian food recipe blog.
Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where it’s due :) Pls do not publish my content, recipes and / or photos as your own.
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