Beetroot Raita
No-cook
- Time
- 10 min
- Serves
- 4
- Calories
- 105 kcal
- Protein
- 6 g
0:00 / 1:03
Changes voice accent - Recipe stays in English
About this recipe
A raita that earns its place on looks alone — the beetroot bleeds a deep pink through the yoghurt that makes a plain dal-rice plate feel like an occasion. Cook the beetroot until properly soft and cool it fully before it meets the curd, or the residual warmth thins everything out. The natural sweetness of the beet against cool yoghurt and roasted cumin is genuinely addictive.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Beat yoghurt with roasted cumin and black salt until smooth.
- 2Fold in grated beetroot and cucumber.
- 3Taste and adjust salt after the beetroot has tinted the yoghurt.
- 4Chill until the raita turns a bright pink.
- 5Top with mint and pomegranate just before serving.
About this recipe
Use unsweetened almond or cashew yoghurt and add a spoon of lemon juice for the same tang.
