4.4 from 33 votes
Beet and Cucumber Raita
Cooling raita with beets and cucumber that pairs well with spicy Indian curries, biryani, and pulao.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Calories:
98 kcal
Course:
Side Dish
Cuisine:
Indian
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.
Cup of Yum
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
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: 1 Serving
Amount Per Serving
Calories 98
% 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.