Beetroot Raita will not only tantalize your taste buds but also delight your senses with its vibrant colors and refreshing flavors. This yogurt-based accompaniment, infused with the earthy sweetness of beetroots, offers a delightful twist to traditional raita recipes.
What is Raita?
Raita ia a staple in North Indian cuisine. It is a yogurt-based condiment typically infused with spices, herbs, and sometimes sesonal vegetables or fruits.
It serves as a cooling counterpart to spicy dishes, providing a refreshing balance to the palate.
Why you should try Beetroot Raita?
The classic combination of cucumber with onion has long been favored, and most commonly found in any Indian restaurants. But when you add roasted beetroot instead, it not only make it look pretty but also adds an earthy sweetness to it.
Beyond its stunning magenta hue and earthy flavor, beetroot boasts a plethora of health benefits, including antioxidants, vitamins, and minerals.
Ingredients you need for Beetroot Raita
Beetroot - You can either use raw beetroots, or boil or roast the beetroot. I prefer to roast as it really brings out the flavor and the sweetness of this root vegetable.
Thick plain yogurt - Use plain thick yogurt to make raita. You can use homemade yogurt or any good quality Greek yogurt.
Salt and Sugar - Basic seasoning with a good balance of salt and sugar is very important for tasty raita.
Boondi - Boondi are super tiny pearl size crunchy chickpea fritters that can be found easily in any Indian store. I like to add it in raita for the crunchy bites in between.
If you want to add tadka on top
Oil - You need a small amount of oil to make the tadka. I like to use vegetable oil.
Spices - Black mustard seeds, cumin seeds, dry red chili and asafoetida are the spices I like to use for the tempering.
Steps to prepare Beetroot Raita
1- You can either roast or boil the beetroots. Then grate a small portion of the beetroot to add as garnish on top.
2- Roughly chop the remaining of the beetroot.
3 - Add the chopped beetroot with yogurt in a blender.
4- Add sugar and salt
5- Blend it to a smooth texture.
6- Prepare the tadka by heating a small pan. Then pour the oil along with all the spices for tadka. Let it sizzle for a few seconds.
7- Add the tadka to the beetroot yogurt.
8- Garnish with grated beetroot and some boondi if using.
This vibrant beetroot raita not only tastes refreshing, but definitely brings a wow factor with that vibrant shade of pink.
You can serve raita with any of the following dishes
FAQs
Beetroot raita can be served as a side dish or accompaniment with various Indian dishes like biryani, pulao, parathas, or as a dip with snacks like samosas or pakoras.
Yes, you can make beetroot raita vegan by using dairy-free yogurt instead of regular yogurt.
Yes, beetroot raita can be a healthy addition to your diet. Beetroot is low in calories and rich in nutrients like fiber, vitamins, and minerals. Yogurt provides probiotics and protein.
No! The color will stay beautiful pink even if you make in advance. It is however best to store in fridge if you make in advance.
Beetroot Raita
Ingredients
- 1 Beetroot
- 1 and ½ Cups Thick yogurt
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 2 tablespoon Boondi to add on top
For Tadka
- 2 tablespoon Oil
- ¼ teaspoon Black mustard seeds
- ¼ teaspoon Cumin seeds
- 3 Dry red chili
- ¼ teaspoon Asafoetida/hing
Instructions
- Boil or roast the beetroot. Once it's cool down, grate a little bit of the beetroot to use as a garnish on top. And roughly chop the rest of the beetroot.
- In a blender, add the yogurt and the rough chop beetroot. Add salt and sugar.
- Blend until it's smooth. If it looks too runny, add more yogurt. Taste for salt and add more if needed. Pour the raita to a serving bowl.
- Prepare the tadka by heating the oil in a tadka pan or any small heavy bottom pan. Add the spices mentioned under tadka ingredients. Let it sizzle for a few seconds and then pour it all over the beetroot raita.
- Garnish with grated beetroot and a little bit of boondi
