Beetroot Raita (Healthy and Delicious)
Beetroot Raita is an Indian accompaniment that is healthy, refreshing, vibrant, colorful, and delicious! It consists of plain yogurt with healthy beets, seasonings, and herbs.
Ingredients
For Cooking the Beets
- 2 medium beetroots
- 2 cups water
For the Raita
- 2 cups plain yogurt
- ½ teaspoon salt
- ½ teaspoon black salt
- 1 teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- 1 tablespoon finely chopped coriander leaves (optional)
For the Tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 green chili slitted
- 7-8 curry leaves
Instructions
Cooking the Beets
- Top and tail the beetroots and place them in a pan of water. Bring the water to a boil on medium heat, then cook the beets until tender and a knife easily slides through them.
- Alternatively, beets can be cooked in a pressure cooker or instant pot.
- Drain and let the beets cool enough to handle. Then, peel the skin using your fingers or the back of a knife. Finely grate the beets and set them aside.
Making the Beetroot Raita
- In a mixing bowl, add yogurt and whisk well until smooth. Add salt, black salt, roasted cumin powder, and chaat masala, and whisk to mix everything well.
- Add grated beetroots and mix again. Taste and adjust the seasonings if required.
- Now, add finely chopped coriander leaves, mix and set aside.
Tempering the Raita
- Heat oil in a small pan and add mustard seeds. When the seeds start to crackle, add green chilis and curry leaves. Saute until the curry leaves are crispy.
- Turn off the heat and pour the tempering over the Beetroot Raita. Mix well and serve the raita immediately, or let it chill in the fridge until serving.
Storing Suggestions
- Serve the Beetroot Raita immediately, or let it chill in the fridge until serving.
- This raita is best served fresh or within a few hours of making it. Leftovers can be refrigerated in an airtight container for a day or two, but the taste may slightly change.
- This Raita can not be frozen.
Notes
- Yogurt: I have used plain homemade yogurt to make this raita with a medium-thick consistency. But for a very thick raita, you can use hung yogurt or Greek yogurt. Also, whisk the yogurt and make it smooth before adding other ingredients.
- Seasonings: You can easily omit the spice you do not have or adjust the quantity of spices to your taste preferences.
- Scaling: This recipe can be halved or doubled easily.
Nutrition (Approximate Values)
Calories : 116kcalCarbohydrates : 10gProtein : 5gFat : 6gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.01gCholesterol : 16mgSodium : 676mgPotassium : 329mgFiber : 1gSugar : 9gVitamin A : 208IUVitamin C : 38mgCalcium : 168mgIron : 0.5mg
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