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Beetroot Raita

-Serves 3

This dish, I made on a whim, but it is now one of my most favorite Raita recipes. The sweetness of roast beetroot goes perfectly with the spicy punch from raw green chilies, and toasted cumin. Roast beetroot here can be replaced with cucumber, pineapples or any fruit or vegetable of your choice. Make it fresh and serve it chilled as a dip or as a cooling condiment to accompany curries, biryani or pulav.

Image by Luisa Brimble
Ingredients for Beetroot Raita

  • 1 large beetroot

  • 1 small onion, finely chopped 

  • 300ml thick yogurt 

  • 1/2 teaspoon salt

  • 1/2 teaspoon toasted cumin powder 

  • 1 green bird’s eye chili, finely chopped 

  • 1 tablespoon honey, or to taste 

  • 1 small bunch coriander, finely chopped

Recipes

  1. Cover beetroot in foil and roast in a pre-heated oven at 200C for 60-90 minutes until cooked through. Cool and chill for up to 5 days. Peel chilled beetroot and cut into small cubes - place in a medium bowl.

  2. Add all ingredients to chopped beetroot - stir to combine. Serve chilled as a dip or as a cooling condiment with curry, pulao or biryani.

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