Roasted Beetroot Raita Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Wash and peel the beetroots, then cut them into small cubes.
• STEP 3.Toss the beetroot cubes with olive oil, salt, and pepper. Spread them on a baking sheet.
• STEP 4.Roast the beetroot cubes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.Allow the roasted beetroot cubes to cool completely.
• STEP 6.In a bowl, whisk together yogurt, roasted cumin powder, salt, and chopped mint leaves.
• STEP 7.Add the cooled roasted beetroot cubes to the yogurt mixture and gently fold them in.
• STEP 8.Garnish with a sprinkle of roasted cumin powder and chopped mint leaves.
• STEP 9.Serve the Roasted Beetroot Raita chilled as a side dish or dip.

Cooking Tips

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

Storage and Serving

• Leftover Roasted Beetroot Raita can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the raita chilled for the best flavor.
• Enjoy it as a side dish with Indian curries or as a dip with crispy papadums.