Beetroot Raita
10m prep 5m cook 15m ready
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.
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 Cook
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Step 1.
Grate the cooked beetroot and place it in a sieve or strainer set over the sink to drain excess liquid.
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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.
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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.
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Step 4.
Just before serving, drizzle the sizzled spice and seed mixture over the beetroot raita.
Ratings & reviews
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