Beetroot raita is simple, refreshing and pretty-looking side dish for any Indian meal. Here cooked, diced beetroot is added into the yogurt along with few basic raita spices.
There are different ways of cooking beetroot. Choose anyone. - Instant pot (pressure cooker): add about an inch of water in the liner, place the rack and beet on top. Cook on manual, high pressure for 15 minutes. Once cool to touch, peel and dice. - Boiling: Place the beet in a saucepan and add enough water that the beet is submerged into the water. Once the water comes to a boil, let it simmer for 20-40 minutes (depending on the size small-large). - Oven roasting: Coat the beetroot skin with oil and wrap it into the foil. Roast into the preheated oven for 40-60 minutes at 400°F (200°C).
Take yogurt in a bowl. Add salt, black salt, roasted cumin powder and red chili powder.
Whisk until yogurt is smooth and spices are mixed evenly.
Add cooked, diced beet. Make sure to add cooled beet (not hot or warm). Mix well and serve.
Notes
Add cooled, room temperature beet (Not hot or not warm) to the yogurt.
Always use chilled yogurt to make beetroot raita to serve it right away.
Or make raita a few hours earlier and chill in the refrigerator before serving.