Beetroot Raita
User Reviews
5
Beetroot Raita
Description
Beetroot Raita uses plain curd (yogurt) mixed with fresh grated beetroot and optionally grated carrot, finely chopped onion, and capsicum for added texture and flavor. Roasted cumin powder and salt season the mixture, which is whisked until smooth. The raita is garnished with fresh cilantro or coriander leaves to add a fresh note.
The dish offers cool creaminess from the curd combined with the sweet earthiness of raw beetroot and crunch from the optional vegetables. The roasted cumin adds warmth and depth, while the salt enhances the overall flavor. It pairs well with Indian meals such as biryani, pulao, dal, and rice, providing a refreshing contrast.
Beetroot Raita is best enjoyed freshly made but can be refrigerated for a couple of hours. Using fresh, tender beetroot ensures the best texture and taste. Skipping optional vegetables is fine; increasing beetroot quantity slightly can compensate for omitting carrot. Black salt or chaat masala can be used to vary seasoning.
Ingredients
- 2 cups curd (yogurt)
- 1 beetroot medium-sized, grated
- 1 carrot small to medium-sized, grated - optional
- 1 onion medium-sized, finely chopped - optional
- 1 capsicum small-sized, finely chopped (green bell pepper) - optional
- 1 teaspoon cumin powder roasted
- salt as required
Instructions
- First prep your vegetables. Rinse them very well in water. Peel and set aside. Grate the beetroot and carrot. Finely chop the onion and capsicum.
- Take the curd in a bowl and whisk it until smooth.
- Add all the chopped veggies together with the roasted cumin powder and salt according to taste.
- Mix to combine evenly.
- Garnish with chopped cilantro or coriander leaves.
- Serve the beetroot raita with pulao, biryani or with dal and rice or with any Indian meal of your choice.
- It is best to enjoy this raita as soon as you make it. If there are any leftovers, then refrigerate in a covered container for a couple of hours only.
Notes
- Use fresh, tender beetroot for optimal flavor and texture in the raita.
- Optional additions include grated carrot, finely chopped onion, and capsicum; adjust beetroot amount if carrots are omitted.
- Black salt or chaat masala can be added to vary seasoning according to preference.
- Fresh homemade curd is ideal, but use fresh packaged curd that isn't too sour if needed.
- To make a vegan version, substitute curd with plant-based yogurt like cashew, almond, or coconut yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 890mg | 37% |
| Potassium | 556mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 4819IU | 96% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 57mg | 63% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 5µg | |
| Calcium | 227mg | 23% |
| Vitamin B9 (Folate) | 70µg | |
| Iron | 1mg | 6% |
| Magnesium | 39mg | 10% |
| Phosphorus | 197mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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