Roasted Beetroot Raita has this beautiful mix of nicely roasted, tender beetroot pieces which are assembled together with fresh curd, crushed peanuts.
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.
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.