Beetroot Raita Recipe

Beetroot Raita is 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 it's 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 acquired 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.

We frequently make Onion Raita, so this Beetroot Raita is a good change, surely takes some time to get a liking to it.

Ingredients Used:

To enhance the raita, we first roast the fresh beetroot. We then blend it 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.

Recipe

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Beetroot Raita

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.

Course Chutneys, Dips and Spreads

Cuisine Indian

Keyword Easy Side Dish, Raita Recipes

By Cook Method Stovetop

Occasion Weekend Special

By Diet Healthy Recipes

Dish Type Condiments

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Author Srivalli

Ingredients

• 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

Instructions

• 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.

Tried this recipe?Mention @cooking4all or tag #cooking4all!

This Beets Raita is part of the Rangoli Thali, Chana Aloo Kurma - Yellow, Coriander Paratha - Green, Carrot Peas Pulao - Orange and Green, Curd Rice with Pomegranate and Grapes - White, Green, and Red & Rose Bombay Halwa - Pink