Beetroot Raita
- 10m Prep Time
- 5m Cook Time
- 15m Ready In
A vibrant pink raita made with grated beetroot and Greek yogurt, topped with a sizzled spice and seed mixture. Perfect as a dip or spread.
Ingredients
- 2 9/14 oz cooked beetroot/beets
- 1 tbsp vegetable oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 fresh curry leaves leaves stripped
- black pepper
- 2 tbsp mixed seeds
- 7/16 lbs Greek yogurt
- 1 1/2 tsp salt
- 0.5 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.2 mg
- Iron: 0.29 mg
- Magnesium: 3.31 mg
- Phosphorus: 5.32 mg
- Potassium: 45.2 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 9/14 oz cooked beetroot/beets
- 1 tbsp vegetable oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- black pepper
- 2 tbsp mixed seeds
- 7/16 lbs Greek yogurt
- 1 1/2 tsp salt
Prepare
- 1 fresh curry leaves, leaves stripped
- 0.5 lemon, juice of
Let's Cook
-
Step 1.
Grate the cooked beetroot and place it in a sieve or strainer set over the sink to drain excess liquid.
-
Step 2.
While the beetroot drains, heat the vegetable oil in a small non-stick frying pan over low heat. Add the ground cumin, smoked paprika, curry leaves, and black pepper, and let them sizzle for about 1 minute. Then add the mixed seeds and stir for 2–3 minutes until toasted and fragrant.
-
Step 3.
In a serving bowl, combine the drained grated beetroot with the Greek yogurt. Season with salt and lemon juice to taste, and mix well.
-
Step 4.
Just before serving, drizzle the sizzled spice and seed mixture over the beetroot raita.