Beetroot Raita

Beetroot raita is a fresh and fun side with yogurt as the starring ingredient and beets prepped in the instant pot. It pairs perfectly with all kinds of Indian entrees including rice-based recipes like biryani and pulao. A 20-minute, 5-ingredient recipe!

Course Indian

Cuisine Indian

Keyword beetroot raita, yogurt dip

Cook Time 20

Total Time 20

Servings servings

Calories 145kcal

Author Saima Zaidi

Equipment

6-quart Instant Pot Duo
Small frypan
Spice grinder

Ingredients

2 medium beets
3 cups yogurt
1 teaspoon cumin seeds
½ teaspoon salt
½ teaspoon sugar

Instructions

Pour 2 cups water in your Instant Pot and place the wire rack (trivet) that came with the pot in the water. Place the unpeeled beets on the rack. Secure the lid, making sure the steam release handle is on 'sealing'. Press the pressure cooking button (high) and set the timer for 5 minutes.
While the beets are steaming, take the cumin seeds in a small frypan and dry roast them on medium heat until they change color and become fragrant. Put them in a spice grinder and grind to a coarse powder.
When the timer beeps on the instant pot, wait for 5 minutes, then do a pressure release. Open the cooker and take out the beets. Peel and cut into small pieces.
Take the yogurt in a bowl and mix in the roasted and crushed cumin, salt and sugar. Beetroot raita is ready to be served.

Notes

Choose firm, deep-red beets for full taste and color.
You can use full-fat Greek yogurt for thicker and even creamier raita.
The cooked beets can be pureed for a smooth raita if that's what you prefer.
Temper the raita if you want a more intense taste and flavor. Heat a teaspoon of cooking oil in a small frypan and add a clove of chopped garlic, 4-5 mint leaves and 1 sliced green chilli. Wait for the garlic to turn brown (a few seconds), then pour everything carefully into the prepared raita.

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