Beetroot Raita
Brighten up your meal with the vibrant, nutrient-packed Beetroot Raita, a refreshing and creamy Indian side dish that’s as visually stunning as it is delicious. This quick and easy recipe combines the earthy sweetness of boiled and grated beetroot with the tangy creaminess of whisked yogurt, perfectly balanced with hints of roasted cumin, green chili, and black pepper for a subtle spice. Topped with freshly chopped coriander, this raita not only promises bold flavors but also delivers a cooling contrast to spicy curries and biryanis. Ready in under 30 minutes and packed with antioxidants, Beetroot Raita is a healthy, colorful addition to your table that's ideal for family meals or festive gatherings. Perfect for vegetarians and anyone seeking a tasteful way to incorporate more superfoods into their diet!
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Recipe Information
Ingredients
- 1 medium (about 200 grams) beetroot
- 250 grams yogurt
- 0.5 teaspoon cumin seeds
- 1 small green chili
- 0.5 teaspoon salt
- 2 tablespoons, chopped coriander leaves
- 0.25 teaspoon black pepper
Instructions
Begin by washing the beetroot thoroughly under running water to remove any dirt. Trim the top and bottom ends of the beetroot.
Place the beetroot in a saucepan and cover with water. Bring to a boil over medium heat and let it cook for about 15-20 minutes, or until the beetroot is tender and can be easily pierced with a fork.
Once cooked, drain the beetroot and allow it to cool. Peel off the skin with your hands (the skin should slide off easily).
Grate the peeled beetroot using a box grater. If you prefer a finer texture, use the finer side of the grater.
In a small skillet, dry roast the cumin seeds over low heat until they turn aromatic, which will take about 1-2 minutes. Let them cool slightly, then crush them using a mortar and pestle or grind them into a coarse powder using a spice grinder.
In a mixing bowl, whisk the yogurt until smooth. Add the grated beetroot into the whisked yogurt.
Finely chop the green chili, being cautious of the heat, and add it to the beetroot-yogurt mixture for an extra kick.
Stir in the roasted cumin powder, salt, and black pepper. Mix well to combine all the flavors.
Add the freshly chopped coriander leaves into the raita and give it one final mix.
Chill the raita in the refrigerator for about 30 minutes before serving for better flavor assimilation.
Serve the beetroot raita as a side dish with your favorite Indian curry or biryani.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 32.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 514 mg | 40% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
