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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.
Ingredients Used:
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.
- 1/2cup Beetroot
- 2cups Curd
- Salt to taste
- 1tsp Cumin Powder roasted
- 2no Green Chilli Chopped
- 1tsp Cooking Oil
- 1/4tsp Red Chili powder
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Heat a nonstick pan with oil, add the peeled and cubed beets and roast for 5 to 7 mins.
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Allow to cool down and grind to a smooth paste.
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Transfer to a bowl and add the curds and rest of the ingredients
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Mix well and chill before serving.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112
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Posted in: Indian Cook
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