Roasted Beetroot Raita – Creamy Yogurt Side
Beetroot Raita is an Indian side dish or accompaniment made with sweet earthy beetroots, yogurt, and handful of spices. Raita is a quick recipe and pairs well with any Indian meal.
This creamy refreshing raita is a classic Indian side dish – this version is made with earth beets that I bought at farmer’s market. Overall, very refreshing and cooling to the palate. Serve it alongside pilaf, biryani, kebabs or just a dip.
Moreover, during summer months, all I want is some cooling yogurt in any form. I love yogurt in any kind of recipe. Besides we Gujaratis have yogurt either with our meals or in the form of chaas -Indian lightly spiced buttermilk.
Raita is a side dish made throughout India. It is often served as a side to any subji and roti meals or you can enjoy it with some pulao, biryani, or parathas.
But it is not limited in that sense. In contrast, you can have it as it is too. I often like to serve it as side dish as a dip. So good. Additionally, you can use many different vegetables or sometimes fruits too. I love pineapple raita too.
The most popular one is cucumber raita. I have a pomegranate raita already on the blog.
Variations
Furthermore, there are so many ways raita can be prepared. Gujarati way of making raita includes ginger and green chilies, another variation adds peanuts, and you can also add a tempering to your raitas.
Our family kind of likes simpler raita with a sprinkle of roasted cumin powder specially it adds nice savory taste to the sweet roasted beets.
Interestingly, raita recipes can differ from region to region and in some families, they like to give tadka or vaghar as I mentioned earlier. It changes the flavor ever so mildly but beautifully when you give it simple vaghar or tempering.
You can simply grate the beets or add chopped cubes, finely diced etc. It adds some texture to the dish. Roasted cumin seeds are quite essential in raita recipe. Just a little goes long way.
I often roast cumin seeds at home, for freshness. I would grind it coarsely in mortar and pestle by hands in smaller quantities and store it.
We enjoyed this raita with some veggie pulao or pilaf. It will make a great side dish for meat eaters too, especially kebabs or lamb chops. Additionally, best served with spicy dishes as it has cooling and refreshing taste and balances the heat.
Beets add some sweet ness and earthiness to creamy yogurt and cumin and other spices add savory ness. Beets add such vibrance to any dish or also to your hands and clothes. Lol.
Traditionally Raita is made with yogurt but if you are vegan and want to still enjoy a bowl of raita, feel free to use vegan yogurt. I know there are plenty of options out there.
Suggestions
You can make raita with oven roasted beets, pressure cooked or boiled beets, or raw beets too. I personally do not like raw beets in raita, but they will give nice crunchiness if you prefer raw beets.
Beets are naturally sweet, so add just tiny pinch of sugar specially if the yogurt is sour. If yogurt is not tangy, sugar is optional.
Same way, adjust the heat in the raita. Raita is not supposed to be spicy. So, less is more. Gujaratis add small amount of grated ginger too. Very small quantity, though.
I prefer to use Greek yogurt or whole milk plain yogurt.
Use coarsely ground roasted cumin seeds.
You can add ¼ cup of water to make it to your liking consistency.
Any raita should be served slightly chilled or cold, for best experience.
Beetroot Raita
Ingredients
- 3/4 cup grated roasted beetroot
- 1 1/2 cup whole milk yogurt or Greek yogurt
- 1 green chili finely chopped
- 1/2 tsp roasted coarse cumin powder
- Salt to taste do not use if using black salt or chaat masala
- ¼ tsp chaat masala or sanchar black salt
Garnish
- ½ each yellow and candy cane beets leftover red beet chopped
- Cilantro and some mint leaves
Instructions
- Wash and roast or pressure cook beets. If you are roasting them in the oven, roast for atleast an hour at 400 F wrapped in foil. Pressure cook them for 2 whistles. Not looking for mushy beets, just well done. Once they are cooked, let them cool down and remove the skin. It comes off easily this way. Grate half of the beetroot. Reserve the other half.
- Take yogurt in a bowl, whisk it and make it smooth and add the rest of the ingredients one by one. Add grated beetroot. Reserve some for garnish. Stir it.
- Check if you need more salt or anything else. You can garnish the raita with mint and cilantro leaves, and reserved beet, other colorful beet (chopped up)
- Serve it immediately or chill it before serving.
Notes
XO, Devangi