Beetroot Raita is a healthy, nutritious and beautiful colored raita, a combination of nicely tender beetroot pieces mix into a fresh curd with a tadka of sesame seeds. Also the addition of green chillies and fresh roasted cumin powder enhance the taste of this healthy side dish. This raita goes very well with dal-rice or parathas. You can also serve with pulao or biryani.
It is super healthy side dish and different from the other raitas that usually we make at home and it is best to serve even after the meal. We make raitas very frequently, mostly with boondi, cucumber, or pumpkin, but today I am using beetroot to give raita a different variation which turned out in delicious taste. So, I thought I must share this recipe with you.
Follow the detailed recipe given below.
Beetroot Raita
Print RecipeIngredients
- 1 Beetroot, finely chopped
- 2 green chillies, finely chopped
- 2 cups yogurt (curd/dahi)
- Salt to taste
- 1 tablespoon fresh roasted cumin powder
- 1 teaspoon oil
- For Tadka - 1/2 tablespoon oil
- tablespoon sesame seeds
Instructions
- To make beetroot raita recipe, first wash and peel the beetroot and cut it into fine pieces or cubes.
- Heat a teaspoon of oil in the pan, add beetroot with a little salt.
- Cook the beetroot cook until they are softened on medium flame.
- Turn off the flame. Let the cooked beetroot cool down completely.
- In a large mixing bowl, add curd, whisk until it is smooth.
- Add salt, cumin powder and green chillies and mix well.
- Then add beetroot and mix well to combine.
- Transfer the raita to a serving bowl.
For Tadka –
- Heat oil in a pan, add sesame seeds to it. When it is starts crackling then pour the tadka into the Beetroot Raita.
- Serve this Beetroot Raita with Parathas or as a side dish along with your main course meal.
