Beetroot raita is a simple and refreshing side dish recipe from India. Made with blanched beetroot, yogurt, and a few basic Indian spices this raita can be served with almost every Indian meal.
Put the grated beetroot in a pan, add salt, cover with a lid. Cook for 3-4 minutes or until it becomes soft and the raw taste of beets goes away.
In a large bowl add yogurt and water. Whisk till it becomes smooth.
Add cooked beetroot, green chilies, cumin powder, and pepper. Mix well.
Heat oil in a pan add mustard seeds and urad dal. Saute for a few seconds. Add curry leaves and asafoetida, saute for another 15-20 seconds. Pour this mixture over yogurt, mix and serve.
Notes
Instead of grated beets, you can also use finely chopped beets.
Blanching is optional if you like the taste of raw beets.