Fresh, bright, and straightforward to put together, Roasted Beetroot Raita is a Indian recipe made with beetroot, yogurt, and cumin powder. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 4
- Category: Recipes
- Cuisine: Indian
Ingredients
- 1 beetroot (large, pureed)
- 1.25 cups yogurt
- ¼ teaspoon cumin powder
- salt (to taste)
- pinch of red chili powder
- water (as required)
To temper
- 1.5 teaspoons oil
- 1 tablespoon peanuts
- 1 teaspoon chopped ginger
- ¼ teaspoon mustard seeds
- 3-4 curry leaves
Method
- Start by roasting the beet. Preheat oven to 400 F degrees.
- Wash and pat dry the beet and then wrap it with a aluminium foil. Place in the baking tray and roast till it's cooked all the way from inside.
- Mine was done in 40 minutes, a smaller beet might get done in 10 minutes. You know the beet is done when you are easily able to insert a knife all the way through.
- Once done, let the beet cool down completely and then chop into pieces.
- Pulse the roasted beetroot pieces to a puree using your food processor. You might have to add little water to puree it.
- Transfer the pureed beet to a bowl and add yogurt to it.
- Whisk till everything is well combined. Add some water depending on how thick on thin you like your raita to be. I kept it on the thicker side.
- Add salt, red chili powder, cumin powder and mix. Set aside.
- Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them pop.
- Add chopped ginger, peanuts and curry leaves [not in picture] and saute for just few seconds. We don't want to brown the ginger, just fry a little.
- Transfer the tempering to the raita.
- Chill the beetroot raita before serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
