5-Minute Quick & Tasty Beetroot Raita recipe | Summer Raita recipes
Beetroots are not everybody’s favorite. Just like my husband & daughter both hate having beets raw. God really knows why. Whether it’s in a salad or a sabzi, they just frown at the thought of having it for lunch or dinner. So, here’s what my best friend & loving neighbor showed me to make out of beetroot – A gorgeously delicious Beetroot Raita!
It’s already scorching summer here in India right now & Raitas are my personal favorite, apart from my favorite summer drinks. I make sure that I consume yogurt (curd) in some or the other form for most of my meals. A lot of these yogurt based side dishes are raitas for me. And one of my favorites now is this tasty beetroot raita.
Beetroots have this very seductive wine red color & they impart a characteristically beautiful pink color to the resultant raita upon mixing with yogurt.
What’s Healthy about this Beetroot Raita
Beetroots are highly anti-inflammatory & keep blood pressure in control. Also, they’re rich in nutrition & low on calories. Hence, they’re ideal for you if you want to lose weight & including beets as an ingredient in your raita is a great idea.
Yogurt is naturally cooling & is a perfect probiotic food which contains the ‘good bacteria’ for your gut. Therefore, dietitians recommend daily consumption of yogurt (better if home made), especially during summers. Having them in your meals suppresses weird food cravings by perfectly satiating your appetite.
In the nutshell, having this beetroot raita as a side with your roti-sabzi or rice dish makes a perfect meal.
Making the Beetroot Raita
Preparation Time : 5 minutes
Cooking Time : Less than a minute
Serves : 3
[1 Cup ~ 250 ml ]
Beetroot – 2 medium sized or 1 large one
Yogurt (Curd) – 1 cup
Cumin seeds (jeera) – 3/4 tsp
Green chillies (optional) – 1 (slit lengthwise)
Curry leaves – 4-5
Cooking oil/ Olive oil – 1 tsp
Salt to taste
- Wash & peel the beetroot(s).
- Grate them.
- Add salt & allow to rest aside for about 5 minutes.
- After 5-6 minutes, the grated beets would significantly shrink. Squeeze the mass & rinse all the salt water.
- Add the yogurt & mix well.
- In a tempering pan, add oil. Add the cumin seeds & wait for the spluttering.
- Add the curry leaves & pour the tempering over the raita.
- Mix well
- Your Beetroot Raita is ready to serve. If you’d like it chilled, you may choose to refrigerate this for sometime before having it.
NOTE – I personally like the taste with the tempering & prefer it with olive oil over refined oil. However, you may totally skip the tempering part if you find it unnecessary.
This is one of the most quickest, healthiest & tasty recipes that I’ve tried so far. So, if you’re somebody who hates beetroots for whatsoever reasons (like my kid & husband), let me tell you, this tastes NOTHING like beetroot barring the lovely color!
The best part about this version of the beetroot raita is that it doesn’t require any kind of blending. Thus, the wonderful texture of the grated & salted beetroot is retained which saves up for some extra palatable taste.
Do let me know how the beetroot raita turned out for you in the comments.