Pomegranate beetroot raita Recipe

Cooking Directions

• STEP 1.Start by roasting the beets in the oven until they are tender. Once cooled, peel and grate them.
• STEP 2.In a bowl, whisk together yogurt, salt, cumin powder, and black pepper.
• STEP 3.Add the grated beets and pomegranate seeds to the yogurt mixture and gently mix until well combined.
• STEP 4.Garnish with fresh mint leaves and refrigerate for at least 30 minutes before serving.
• STEP 5.Serve chilled and enjoy as a side dish or a healthy snack.

Cooking Tips

• You can roast the beets ahead of time and store them in the refrigerator until ready to use.
• For a creamier texture, use Greek yogurt instead of regular yogurt.
• Adjust the seasoning according to your taste preferences.

Storage and Serving

• Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the raita chilled and garnish with additional pomegranate seeds and mint leaves for an extra pop of color.