Beetroot raita is a healthy, very creamy yogurt dip that pairs perfectly with Indian entrees. A fresh and fun side that’s a must with rice-based dishes like biryanis and pulaos!
When it comes to side dishes for Indian entrees, raita is there at the very top of the list. Think one-pot meals like biryani. I don’t think I can ever have a plateful of biryani without raita. It just doesn’t taste the same!
The reason is not very difficult to guess either. Indian food is generally heavy and rich with spices. It needs something to balance the richness, and it is the humble raita that comes to the rescue. Chilled yogurt is the perfect accompaniment and antidote to spice.
Of course, when it comes to raitas, the classic cucumber raita, very similar to the Greek tzatziki, comes to mind first. It is easy, tasty and very quick to put together. But, just to switch things up a bit, I make this beetroot raita sometimes. Beets add a beautiful pink colour to the yogurt and taste terrific too.
how to make beetroot raita
There are 3 simple steps to making the beets raita –
1. Cook the beets in a stove-top pressure cooker or instant pot – I use my instant pot to pressure cook unpeeled beets for 5 minutes with natural release of pressure. Then I peel the beets and chop them into small pieces.
If you want the raita to have a smooth texture, you can puree the cooked beets in a small blender. I don’t always do this as I like my raita to be a little chunky. It is a personal preference though.
2. Roast cumin seeds – Roasted cumin seeds have an unmatched depth and flavour. To roast them, add some seeds to a dry pan and saute on high heat for a few minutes. When the seeds turn dark and fragrant, take them off the hob and let them cool down a bit. Then grind them in a spice grinder (a turn or two), or crush them by hand in a mortar and pestle.
3. Mix the beets and cumin with yogurt – This is the fun part! I love how the yoghurt turns an attractive pink colour as the beet pieces are mixed into it. Add the roasted and crushed cumin, salt, a bit of sugar and it’s done. Your beet raita is ready.
1. Instead of cooking the beets, you can also grate them. The taste of uncooked beets is a little different from cooked ones though. There is a rawness which does not appeal to everyone, but lots of people like it that way.
2. Add a tadka to your raita – tadka is the word for tempering, It adds an extra zing to the raita and makes it a little fancy. It takes a moment to do it and makes a lot of difference. To do the tadka, heat some oil and add a pod of chopped garlic, sliced onion and mint leaves. Pour the whole thing on the raita.
If you like beets, here’s another very healthy recipe: beets sabzi. It is made with grated beets and a few spices and tastes great with warm naan or boiled rice.Print
Beetroot raita is a healthy and cooling yogurt dip that pairs perfectly with rice-based Indian dishes like biryanis and pulaos. A fresh and fun side!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: Indian
- Method: Instant Pot, Pressure Cooking
- Cuisine: Indian
- 3 cups yogurt
- 2 medium beets
- 1 tsp roasted and crushed cumin
- 1 tsp salt
- 1 tsp sugar
- Pour 2 cups water in your Instant Pot and place the wire rack that came with the cooker in the water. Place the unpeeled beets on the rack and close the pressure valve. Secure the lid and set the cooker to manual (pressure cooking) for 5 minutes. Let the steam release naturally after the countdown.
- Open the IP and take out the beets. Peel and cut into small pieces.
- Take the yogurt in a bowl and mix all the ingredients. Beetroot raita is ready to be served.
- As mentioned earlier, the cooked beets can be pureed for a smooth raita if that’s what you want. There is no difference in the taste.
- Use full-fat Greek yogurt if you want a creamier raita.
- Calories: 145
- Sugar: 2.5
- Sodium: 247.1
- Fat: 10.2
- Saturated Fat: 0
- Unsaturated Fat: 0.1
- Trans Fat: 0
- Carbohydrates: 6.2
- Fiber: 0.6
- Protein: 7.5
- Cholesterol: 17.5
Keywords: beetroot raita, yogurt dip
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