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Beet Raita (Beets with Yoghurt & Spices)

  • Author: Sanjiv Kapoor
  • Prep Time: 5
  • Cook Time: 90
  • Total Time: 1 hour 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 medium nets, tops removed
  • 3 cups (750 grams) plain yoghurt
  • 1 tsp ground roasted cumin
  • 1 tsp red chile powder
  • i tsp table salt

Instructions

  1. Wash the beets thoroughly under running water to remove any mud. Place a saucepan over high heat and add 4 cups (800ml) water. When the water comes to a boil, add the beets. Bring to a boil,then lower the heat to medium and cook for 35 to 40 minutes or until the beets are tender. Drain and set aside to cool to room temperature.
  2. Peel the beets and dice them. Set aside.
  3. Put the yoghurt in a large bowl and beat with an immersion blender – or vigorously with a whisk by hand – until very smooth (you can also strain the yoghurt through a double layer of cheesecloth to get a perfectly smooth consistency).
  4. Add the beets to the yoghurt. Add the cumin, chile powder, and salt. Put in the refrigrator to chill for at least 30 minutes before serving.