Beetroot Raita is a healthy raita made with roasted beetroot with other spices blended with thick curds. This is a quick dip you can make when you want a healthy option to serve with a pulao or even flatbreads.
Beetroot Raita is part of my Thali theme and I feel so sad that I couldn’t yet share those thali pictures. So much time was spent planning and clicking these dishes and its not yet time for them to be featured.
Anyway this raita is a tasty one to indulge and you will surely enjoy it. What I felt was of course, this takes some aquired taste and the first time it will be a little strong. The second time around, you will start loving it. I enjoy eating raw beetroot and with the spices and curds, it was surely a good addon to the Thali.
While Onion Raita is something that is made very frequently, this Beetroot Raita is a rare one and takes sometime to get used to as well.
The raita is enhanced by roasting the fresh beetroot and then blending with roasted cumin and chilies.
As most of our raitas are simple ones, this is also a simple one to make. You can always do a tadka if you wish.
However, I kept it very simple the first time I made it.
Since I served it fresh, I chilled it before serving. When you do tempering, the raita can be at room temperature.
- 1/2 cup Beetroot
- 2 cups Curd
- Salt to taste
- 1 tsp Cumin Powder roasted
- 2 no Green Chilli Chopped
- 1 tsp Cooking Oil
- 1/4 tsp Red Chili Powder
- Heat a nonstick pan with oil, add the peeled and cubed beets and roast for 5 to 7 mins.
- Allow to cool down and grind to a smooth paste.
- Transfer to a bowl and add the curds and rest of the ingredients
- Mix well and chill before serving.