Beet and Cucumber Raita
User Reviews
4.4
33 reviews
Good
Beet and Cucumber Raita
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Cooling raita with beets and cucumber that pairs well with spicy Indian curries, biryani, and pulao.
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Ingredients
- 2 medium beet
- ½ teaspoon kosher salt
- 2 cups yogurt full fat
- 2 small cucumber peeled and cubed, Persian
- 8 mint leaf optional, fresh
Instructions
Steaming Beets in Instant Pot:
- Pour 1 cup of water into the Instant Pot insert and place the trivet in the pot. Place the beets on the trivet.
- Secure the lid and set the pressure release to sealing. Manual(Hi)/Pressure Cook for 15 minutes. Let the pressure release naturally, this will take about 10 minutes. Open the pot and wearing heat-resistant mitts transfer the beets to a plate or cutting board. Let cool. When cool enough to handle, peel the beets and cut them into ½-inch cubes.
Making Raita
- In a medium bowl whisk together yogurt and salt. Stir in cucumber.
- Add the beets to the raita, stir to combine, and garnish with the mint. Store in an airtight container in the refrigerator for up to 3 days and serve chilled.
Notes
- Store-bought pre-cooked beets or Oven-roasted beets can be used in place of steamed beets.
Nutrition Information
Show Details
Calories
98kcal
(5%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
13mg
(4%)
Sodium
332mg
(14%)
Potassium
468mg
(10%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
233IU
(5%)
Vitamin C
6mg
(7%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 332mg | 14% |
| Potassium | 468mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
33 reviews
Good
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