Sugar-Free Beetroot Raita
Brighten up your table with this vibrant and healthy Sugar-Free Beetroot Raita—a perfect blend of color, flavor, and nutrition. This quick and easy side dish showcases the natural sweetness and earthy tones of fresh grated beetroot, balanced by the creamy tang of plain unsweetened yogurt. Seasoned with roasted cumin, black salt, and a hint of green chili, this sugar-free raita is packed with bold, aromatic flavors. It's not just visually stunning but also a guilt-free indulgence, making it an ideal accompaniment to biryanis, pulaos, or spicy Indian curries. With just 15 minutes of prep time and minimal effort, this refreshing beetroot raita elevates any meal while keeping it light and wholesome—perfect for the health-conscious and those who love a splash of color on their plate!
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Recipe Information
Ingredients
- 1 medium beetroot
- 2 cups plain unsweetened yogurt
- 1 teaspoon cumin seeds
- 1 small green chili
- 2 tablespoons fresh coriander leaves
- 0.5 teaspoon black salt
- 0.5 teaspoon regular salt
- 0.5 teaspoon roasted cumin powder
- 0.25 teaspoon black pepper powder
- 1 tablespoon water
Instructions
Begin by washing and peeling the beetroot. Grate it finely and set aside.
Heat a small pan over medium flame. Add the cumin seeds and dry roast them until they slightly change color and release their aroma. This should take about 2-3 minutes.
Allow the roasted cumin seeds to cool, then crush them slightly using a mortar and pestle. Set aside.
In a large mixing bowl, whisk the plain unsweetened yogurt until smooth and creamy.
Add the finely grated beetroot to the yogurt, stirring until the beetroot is evenly mixed.
Finely chop the green chili, removing seeds if you prefer less heat, and add it to the beetroot-yogurt mixture.
Add the fresh coriander leaves, both black and regular salt, roasted cumin powder, and black pepper powder to the mixture.
Mix all the ingredients thoroughly until well combined.
If the raita is too thick, you can adjust the consistency by stirring in 1 tablespoon of water.
Taste and adjust seasoning if necessary by adding more salt or pepper to suit your preference.
Cover the bowl and refrigerate the beetroot raita for at least 30 minutes to allow the flavors to meld.
Serve chilled as a side dish with any Indian main course, such as biryani, pulao, or spicy curries.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 31.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1250 mg | 27% | |
*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.
