Beetroot Raita

Beetroots, commonly known as beets, are a popular root vegetable used in many cuisines around the world. Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. 

Beetroot Raita is made by peeled and grated beet and sautéing it until almost cooked. This removes any strong odor which beets have. Once it is cooled down, it is added to yogurt. It doesn’t need any extra spice or flavors except salt and Tadka (oil, mustard seeds, hing.)

It can be served with Sweet potato Paratha, Rice flour stuffed Parathas, Palak Paratha , Aloo Paratha or Coconut Parathas or Ivy Gourd Pulao.

Ingredients:

1 beet

3/4 cup whole milk yogurt

Salt to taste 

1 tsp oil

1/2 tsp mustard seeds / Rai

A pinch of Asafoetida/ Hing

Preparation:

1. Wash, peel and grate the beet.

2. Heat oil in a pan, add mustard seeds. When they splutter, add hing.

3. Add grated beet to this pan and sauté until it’s almost cooked.

4. Turn off the heat and take out the sautéed beet in a mixing bowl. Let it cool completely.

5. Add yogurt and mix it well. Add salt to taste.