Healthy and Nutritious Beetroot Raita

Beetroots contain a lot of valuable nutrients and support detoxification. It’s very healthy and should be included in our diet on a regular basis.

RECIPE :

Ingredients

2 medium sized Beet cooked, peeled and grated
1/4 cup onion finely chopped ( optional but it adds crunch to the raita)
1/2 cup whisked yoghurt
1 green chilly chopped
Salt to taste
Sugar to taste(beet has its own sugar content so you’ll require very less sugar)
Finely chopped coriander leaves to garnish.

METHOD:

Wash the beet , cut off the edges. Slice the beet into half and keep it with cut side up in a small container with just a little water to prevent it from drying and pressure cook it till pressure is released once only as the beet has to be crunchy. Switch off the flame.
Once steam is released, take the beet out and peel it. Grate the beet and transfer it into a mixing bowl , add chopped onion,chopped chilli, salt, sugar, whisked yoghurt and coriander leaves.
Serve either chilled or at room temperature with chapatis or dal rice or pulav / biryani.

NOTE:

Not everyone likes the earthy smell of raw beet hence its usually cooked. Also the skin of raw beet is hard to peel ,when cooked its easier to peel.

TIPS :

You can also season this raita with chopped green chilly, cumin seeds , a pinch of turmeric and a pinch of asafoetida in 1 tsp of ghee.
Pour it over the raita , mix well, and serve chilled.

VARIATION TO THE RECIPE:

Squeeze lime juice over grated beet and season it with cumin seeds and green chillies in 2 tsp of ghee . Add salt and sprinkle roasted and coarsely ground peanuts over it. Crunchy beetroot salad is ready to be served.

IMPORTANT TIP :

Salads being rich in Vitamins, are not absorbed by the body easily in its raw form, hence they are usually tossed in oil. In maharashtrian cooking usually a tempering of mustard seeds or cumin seeds in oil or ghee is added.

I hav’nt added a tempering here since the beet has been cooked.

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