Roasted Beetroot Raita Recipe has this beautiful mix of nicely roasted, tender beetroot pieces which are assembled together with fresh curd, crushed peanuts. To retain the simplicity of this humble accompaniment, it is seasoned with the tadka of mustard seeds, curry leaves, dry red chillies, which completely enhances the taste of this desi dip. Here is how to make beetroot raita recipe. (Step by Step + Video)
As per me, beetroot or chukandar is one of the most understated vegetable despite being so versatile. We often think that beetroot can be savoured just for salad or can be used for making Bombay Style Desi Sandwich, but, I seriously beg to differ.
With umpteen benefits of eating beetroot already known, I thoroughly try and use them as often as I can for different recipes. In fact, my love for beetroot is so evident that right from the desserts like Beetroot Halwa till accompaniments like Beetroot Pachadi, Beetroot Koshimbir, Beetroot Thayir and Beetroot Poriyal, I have tried it all.
And recently, during my daily culinary research, I also came to know that beetroot not only lowers blood pressure, boosts stamina but also combats inflammation. Plus, it prevents cancer and detoxifies as well.
So, with freshly bought beetroots, I wondered why not try hands on a tangy, sweet accompaniment made using the former? Thus, the recipe of Roasted Beetroot Raita got ideated.
I make raita very frequently and it’s mostly Cucumber Raita, Carrot Raita, Mango Raita or Boondi Raita. But this time, I made a variation by adding beetroot to it and it turned out delicious.
Roasted Beetroot Raita has this beautiful mix of nicely roasted, tender beetroot pieces which are assembled together with fresh curd, crushed peanuts. To retain the simplicity of this humble accompaniment, it is seasoned with the tadka of mustard seeds, curry leaves, dry red chillies, which completely enhances the taste of this desi dip.
What are Beetroot Raita Benefits?
Curd (Yogurt) is a very good source of vegetarian protein and both curd and beetroot help lower blood pressure. Beetroot reduces toxic cells from the blood and also fights inflammation.
Smoky, sweet and subtly tangy, Roasted Beetroot Raita can be made anytime by anyone within short notice. Follow this quick recipe and try it today itself, your feedback shall be awaited:
Variations of Beetroot Raita
You can boil the beetroot instead of roasting them. Once they are softened, puree them.
Add chopped onion, tomatoes and cucumber to this raita to make it more filling and healthier.
Grated cucumber also goes very well with this raita. Just grate the cucumber and add it in the finished raita.
You can even add grated carrot to this raita for a change of taste and make beetroot carrot raita.
Tempering is optional. You can serve the raita without it as well.
Instead of peanuts, you can also add almonds, cashew nuts and raisins in this raita.
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How to make Beetroot Raita Step By Step
Peel the beetroot and cut into small pieces. Pre heat the oven to 200 degrees C. Arrange the beetroot pieces in a baking tray in a single layer.
Roast for 20 minutes until softened.
Remove the beetroot from the oven and blend in a blender along with some water to make a smooth puree.
Whisk the curd until smooth.
Add beetroot puree, salt, roasted cumin powder and green chilli and mix well. Add water to make the raita little thinner.
Beetroot Raita Video Recipe
Roasted Beetroot Raita Recipe
Roasted Beetroot Raita Recipe
Roasted Beetroot Raita has this beautiful mix of nicely roasted, tender beetroot pieces which are assembled together with fresh curd, crushed peanuts.
Ingredients
- 100 g Beetroot
- 2 cups Curd
- Salt to taste
- 1 tsp Roasted Cumin Powder
- 2 tsp Green Chilli Chopped
- 2 tsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 10-12 Curry Leaves
- 2 Dry Red Chillies
- 2 tbsp Peanuts Crushed
Instructions
Peel the beetroot and cut into small pieces.
Pre heat the oven to 200 degrees C.
Arrange the beetroot pieces in a baking tray in a single layer.
Roast for 20 minutes until softened.
Remove the beetroot from the oven and blend in a blender along with some water to make a smooth puree.
Whisk the curd until smooth.
Add beetroot puree, salt, roasted cumin powder and green chilli and mix well.
Add water to make the raita little thinner.
Heat oil in a pan.
Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds
Add dry red chillies and peanuts and fry until they are crispy.
Pour the tempering over the raita.
Serve chilled.
Recipe Notes
You can boil the beetroot instead of roasting them. Once they are softened, puree them.
Add chopped onion, tomatoes and cucumber to this raita to make it more filling and healthier.
Grated cucumber also goes very well with this raita. Just grate the cucumber and add it in the finished raita.
You can even add grated carrot to this raita for a change of taste and make beetroot carrot raita.
Tempering is optional. You can serve the raita without it as well.
Instead of peanuts, you can also add almonds, cashew nuts and raisins in this raita.
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