Roasted Beetroot Raita

• Vegetarian
• Gluten free

• Produce

  • 1 Beetroot, large
  • 1 tsp Ginger
  • 1 tbsp Peanuts

• Baking & Spices

  • 1/4 tsp Mustard seeds
  • 1 pinch Red chili powder
  • 1 Salt

• Oils & Vinegars

  • 1 1/2 tsp Oil

• Nuts & Seeds

  • 1/4 tsp Cumin, powder

• Dairy

  • 1 1/4 cups Yogurt

• Frozen

  • 3 Curry, leaves

• Liquids

  • 1 Water

Found on cookwithmanali.com

Description

Ingredients

• 1 beetroot, large, pureed
• 1.25 cups yogurt
• ¼ teaspoon cumin powder
• salt, to taste
• pinch of red chili powder
• water, as required
• 1.5 teaspoons oil
• 1 tablespoon peanuts
• 1 teaspoon chopped ginger
• ¼ teaspoon mustard seeds
• 3-4 curry leaves

Directions

• Start by roasting the beet. Preheat oven to 400 F degrees.
• Wash and pat dry the beet and then wrap it with a aluminium foil. Place in the baking tray and roast till its cooked all the way from inside.
• Mine was done in 40 minutes, a smaller beet might get done in 10 minutes. You know the beet is done when you are easily able to insert a knife all the way through.
• Once done, let the beet cool down completely and then chop into pieces.
• Pulse the roasted beetroot pieces to a puree using your food processor. You might have to add little water to puree it.
• Transfer the pureed beet to a bowl and add yogurt to it.
• Whisk till everything is well combined. Add some water depending on how thick on thin you like your raita to be. I kept it on the thicker side.
• Add salt, red chili powder, cumin powder and mix. Set aside.
• Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them pop.
• Add chopped ginger, peanuts and curry leaves [not in picture] and saute for just few seconds. We dont want to brown the ginger, just fry a little.
• Transfer the tempering to the raita.
• Chill the beetroot raita before serving.

Nutrition