Beetroot Raita » Dassana’s Veg Recipes

Beetroot Raita is a colourful, vibrant raita or yogurt dip made with wholesome beets, crunchy onions, bell pepper, carrots, tangy curd (yogurt) and seasonings. The stunning darkish pink coloured raita has a mildly candy and tangy style pairing properly with most Indian meals.

About This Recipe

So when you will have some leftover beets, why not make this raita. You’ll be in for a shock. Made with contemporary earthy and juicy beets, this raita is a winner each time.

To make it extra more healthy and add some crunch, I additionally embrace some carrots, inexperienced bell pepper (capsicum) and onions. However do be happy to skip both of those veggies.

Making this beet raita is straightforward as you don’t have to cook dinner something. Merely grate the beets, carrots and finely chop the capsicum and onions. To make issues extra simpler, use your meals processor.

The raita tastes very totally different from the opposite raita varieties that we often make. It’s so flavorful, that you may merely eat it as is.

It additionally pairs vastly with the staple Indian meal of dal (lentils) and steamed rice. You can too serve it as a facet with pulao or biryani.

Bonus is the stunning darkish pink coloration of the raita. Someplace I learn that all the meal ought to be colourful. A meal full of various colours shouldn’t be solely balanced within the vitamin facet, but additionally subtly impacts our nadis and chakras.

Step-by-Step Information

The best way to make Beetroot Raita

1. First you could prep the raita elements. Rinse the veggies first totally in water. Then peel them. Grate 1 medium-sized beetroot and 1 small to medium-sized carrot.

Finely chop 1 medium-sized onion and 1 small capsicum. Put aside the seasonings as nicely.

2. Whisk or beat 2 cups of curd (yogurt) in a bowl till easy with the assistance of a wired whisk. The yogurt could be chilly or chilled.

3. Add the finely chopped onions and capsicum. Word that together with each onions and capsicum is non-compulsory. However they provides a very good quantity of of crunch within the raita and likewise make it flavorful.

4. Add the grated beetroot and grated carrot.

5. Combine the veggies with the curd. Add 1 teaspoon roasted cumin powder and salt based on style.

6. Combine once more.

7. Garnish with some chopped coriander leaves (cilantro). You may swap coriander leaves with mint leaves.

8. Serve the Beetroot carrot raita with pulao, biryani or with dal and rice. It goes nicely with most Indian meals. Garnish with just a few coriander leaves whereas serving.

The raita goes nicely with most rice primarily based dishes and likewise with biryani or pulao. It tastes so good that you may simply have it as is.

It’s best to take pleasure in this raita as quickly as you make it. If there are any leftovers, then refrigerate in a coated container for a few hours solely.

Useful Ideas and Variations

• Veggies: Make sure that the beetroot and carrots are contemporary, tender and juicy. You may choose to skip the carrots, onions and capsicum. If skipping carrots, then add some extra grated beetroot in case you like.
• Seasonings and spices: As an alternative of standard salt, you may also use black salt. Decide so as to add chaat masala in case you like. To make a barely spicy model of the raita, add about ¼ to ½ teaspoon of purple chilli powder or add about ½ teaspoon finely chopped inexperienced chillies.
• Curd: I like to recommend to make use of contemporary selfmade curd that’s not too tangy. If utilizing packaged curd, be certain that it’s inside its shelf-period and has not develop into very bitter.
• Tempering: Please notice, I’ve not tempered the raita as I didn’t suppose it was obligatory. If you want so as to add extra taste to the raita, you can mood it. By tempering I imply frying spices like mustard seeds, cumin seeds, inexperienced chilies or dried purple chillies, curry leaves and a pinch of asafoetida (hing) in a little bit of oil.
• Fasting: If you’re making this raita for fasting or spiritual vrat, then add edible rock salt (sendha namak) as a substitute of standard salt. Additionally keep away from including onions when making for spiritual vrat or quick as onions are often not allowed for many spiritual vrat.
• Vegan choices: Swap the curd with a plant primarily based yogurt like cashew yogurt, almond yogurt or coconut yogurt.

Few extra tasty recipes for you!

For those who made this recipe, please make sure you fee it within the recipe card beneath. Sign Up for my electronic mail e-newsletter or you may observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

This Beetroot Raita publish from the archives (June 2011) has been republished and up to date on 8 October 2021.