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Beetroot Raita

This wonderful and pinkish salad is a great colorful addition to any meal. A very different salad than the usual greens and whites. This salad is light and delicious. Some people do like to make it with raw grated beetroot too. Use low fat / fat-free yogurt to lower the calories.

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1 medium beetroot
1 cup yogurt
Salt to taste
1 green chili, chopped finely

1 teaspoon oil
1/4 teaspoon black mustard seeds

A few cilantro leaves for garnishing
1/2 teaspoon cumin powder
1 teaspoon sugar

 

 

  • Cook the beetroot either in the microwave or in a pot with water. 
  • For the microwave, place it in a microwavable-pan of water 1 inch high, prick with fork and cook on high for 6 to 8 minutes until done.
  • Peel off the skin. Grate the beetroot and put in a serving bowl.
  • Add yogurt to it and mix well. 
  • Add sugar, salt and cumin powder to it and mix.
  • Heat the oil in a pan, season it with black mustard seeds and the chopped green chilies. When the seeds start to sputter, remove from the stove and add the seasoned oil to the beetroot and yogurt mixture.
  • Garnish the beetroot salad with coarsely chopped cilantro leaves and serve at room temperature.

Note : Tempered or seasoned raita's are usually served at room temperatures.


   

 

 

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