- ½ tsp cumin seeds
- 3 large beetroots (beets), uncooked
- 1 kg Turkish or Greek yoghurt (10% fat)
- ¼ tsp chilli powder (optional)
- ¼ tsp sugar, or to taste (depending on the sweetness of the beetroots/beets)
- 1 level tsp salt, or to taste
Beetroot Raita (Vegetarian)
Asma Khan
7th February 2022
Beetroot Raita (Vegetarian)
20 min
This dish is Asma's One Planet Plate.
One Planet Plate is a campaign run by the Sustainable Restaurant Association and presented by HSBC to help chefs showcase their most sustainable dishes so diners can find, order and enjoy them. Chefs can submit their dish here: www.oneplanetplate.org/submit
This beautiful pink meal is a great plant-based dish for any occasion.
Serves 8-10 people.
Ingredients
Method
Preparation
If you want to avoid getting sprays of bright pink beetroot juice all over your kitchen worktop and your clothes, you can always use a food processor to grate the beetroot instead of doing it by hand, which can be a messy affair.
Rather than using thick Turkish or Greek yoghurt, you can use low-fat or bio yoghurt, but as the beetroot juices thin the yoghurt, this will result in runnier raita.
Creation
In a heavy-based frying pan (skillet), dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin seeds in a spice grinder or crush them with a pestle and mortar.
Peel the beetroot and grate into a large bowl.
Beat the yoghurt with a wooden spoon or balloon whisk until smooth in a separate bowl. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste.
Add the spiced yoghurt to the grated beetroot and mix until the beetroot is coated in yoghurt.
Serving
Before serving, taste to check the seasoning and adjust as necessary.
You can make this raita the day before and chill it in the refrigerator until ready to serve.
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