Roasted Beetroot Raita
|Roasted Beet Raita|
This raita was on my mind for a while. But it so happens that beetroot does not feature that often in my kitchen. On the occasions that I cook it, it’s usually in roasted form and in salads. The other day I made a simple soup and the two remaining beets were used for this dish.
2 small beetroots, roasted in the oven
11/2 cups thick yogurt
Rock salt to taste
A pinch of fine sugar
A dash of cumin powder, toasted and ground
1 small green chilli, chopped fine
Some chopped mint leaves and a couple of sprigs for the garnish
While baking bread, I tossed in two small beets in the oven for about 25 minutes. After the beets cooled down I removed the skin, cut them up and blitzed them. I did leave a few pieces for the garnish.
Beat the yogurt till creamy.
Add the blitzed beets, rock salt, chilli, cumin and the sugar. Whisk again.
Chill for about 20-30 minutes.
Before serving, decorate with the remaining pieces of sliced beets and mint leaves.
This raita goes very well with pulao, biryani and Indian flat breads.