BEET ROOT RAITA

Beets are highly versatile in nature. They can be cooked and served as a side dish, pickled, or eaten as a salad or condiment, or used as a main ingredient in soups. The pigment that imparts the bright red colour to Beets are known as Betalains and is widely used as a natural food colouring agent or a dye. 

Beets are believed to possess curative properties for painful conditions like head ache, to boost immunity and speed up convalescence. These facts are sufficient to judiciously include Beets in your diet. 

My husband is a Beet lover and always picks them whenever he goes Vegetable shopping. I frequently Stir fry beets as my family prefers it on our monthly cyclic menu. I occasionally make Beets Halwa and Beet Pulao just to indulge. I have now been frequently preparing Beetroot Raita as it is my better half's new found love. What we love about this Raita is the beautiful pink tint derived when whipped with yogurt. Try this recipe and soothe your tummy.

Preparation Time: 10 mins          Cooking time: 10 mins                         Cuisine: South Indian 
Recipe Category: Side dish           Serves: 4                                             Spice Level: Mild   
Level of Cooking : Easy               Source: Sharmis Passions                   Calories : 40 cal approx
                                                                                                                             (per serving)
INGREDIENTS

2 Medium sized beets grated
250 gms of Greek Yoghurt
1/4 cup Water for cooking
2 tbsp Oil 
1 tsp of Mustard seeds
1/2 tsp Urad Dhal
1/4 tsp Fenugreek seeds
1/2 tsp grated ginger
1 green chilli finely chopped
1 sprig of curry leaves
a generous sprinkle of Asafoetida
Salt to taste

METHOD

• Grate the Beets and saute in a pan with 1 tbsp of oil. Add water and continue sauteing until cooked. Switch off and cool.
• Whisk the beets and yogurt together and set aside.
• Heat 1 tbsp of Oil, crackle the mustard seeds, fry the urad dhal and fenugreek seeds and add asafoetida. Fry the grated ginger, green chillies and curry leaves. Switch off and transfer the contents to the Beet- Yogurt mixture. 
• Add salt and mix well. Serve with hot Rice, Chapathi or Parathas.

NOTES

• Cool the beetroot mixture well before adding it to the yogurt. Thicker the yogurt, tastier the Raita.
• Substitute Red chillies/ Kashmiri chillies if you wish to avoid green chillies. 
• Adding coriander leaves/ cilantro is optional.
• If you do not plan to serve immediately, then keep the Raita refrigerated to prevent souring.