Healthy and easy Roasted Beetroot Raita is the perfect accompaniment to your Indian meal.
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.