Beetroot Raita (Beet Yogurt Dip)
Brighten up your meal with this vibrant beetroot raita! A no-cook, creamy yogurt dip made with grated beets, onions, cumin, and ginger for the perfect balance of sweetness and spice. This refreshing Indian side dish is quick to make and pairs beautifully with rice, roti, or any spicy meal.
Servings: 2 people
Calories: 84.62kcal
Ingredients
- 1 small beetroot peeled and grated
- ¾ cup yoghurt
- 2 mini shallots chopped finely
- 2 green chillies slit and chopped
- ½ teaspoon grated ginger
- ½ teaspoon cumin powder roasted
- ¼ teaspoon red chilli powder adjust to your preferred level of spiciness
- salt to taste
- Fresh coriander leaves (or mint leaves)
Instructions
Prep the Beetroot:
- Wash, peel, and grate the beetroot. You can use a box grater or a food processor with a grating attachment for this.
Whisk the yogurt:
- In a mixing bowl, add the cold yogurt and whisk using a fork or balloon whisk until smoothens.
Mix with Yogurt:
- To the bowl of whisked yogurt, add the grated beetroot, chopped onions, green chillies and ginger (if using) along with the ground spices. Give it a good stir to ensure they are well mixed.
Season:
- Add salt to taste and remember to always start with a little and add more if needed.
Serve
- Just before serving, you can garnish with some freshly chopped coriander leaves or mint leaves. Your Beetroot Raita is ready to go! Enjoy it as a side with parathas, rice, or any meal you like.
Notes
Measurements are only for a guide. Any Raita can be made with whatever quantity of ingredients you want or have. Keep tasting and adjusting the spices to your liking.
Nutrition
Calories: 84.62kcal | Carbohydrates: 10.32g | Protein: 4.5g | Fat: 3.26g
