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!
Total Time:25 minutes
Yield:4 cups 1x
Method:Instant Pot, Pressure Cooking
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.