Beetroot raita is one of the most flavourful, colourful side dishes to accompany even the spiciest Indian meal. Fresh beetroot sweetness mixed with the cold goodness of yoghurt creates a tangy and sweet balance. Ideal as a cooling accompaniment to spicy dishes, beetroot raita brings pops of colour to your plate and enhances the nutritional value of your meal. Grate raw beetroot to save its sweetness and texture. Freshly grated beetroot mixed with thick and creamy yoghurt forms the base of the dish, balancing the flavour. Seasoning with salt, roasted cumin powder, and finely chopped green chilli adds depth, while fresh cilantro or mint leaves add freshness. You can also put a bit of black salt or chaat masala for an extra crunchy tinge in the soup. The beetroot is delicious and contains several healthy essentials, making it another must-have for a healthy choice. This Beetroot raita recipe is sure to satisfy your craving for summer meals; it is rich in antioxidants, fibre, and essential vitamins such as folate and vitamin C. Paired with biryani or pulao or even a simple chapati, this will surely be everybody's favourite because it transforms an everyday meal into something bright and more nutritious.

• 250 gms beetroot
• 500 gms curd
• 1 tsp mustard seeds
• 1/2 tsp cumin powder
• 1 tbsp cooking oil
• Coriander
• Salt
• 1/2 tsp black salt

• Start with the recipe of beetroot raita by taking fresh, firm 250 gms of beetroot.
• Peel the beetroot and then take a medium-sized grater to grate it.
• Grating is used in this recipe as it cooks faster and mixes well with the yoghurt later.
• Set the grated beetroot aside while you prepare for the next step.
• Now, heat one tablespoon of oil in a pan over medium heat. Add 1 tsp of mustard seeds and let them crackle.
• This releases a subtle, nutty flavour from the mustard seeds, enhancing the raita's overall taste. Just as the mustard seeds begin to splutter, add the grated beetroot to the pan.
• Toss and saut the beetroot on medium heat for 5-7 minutes.
• This tenderises it thoroughly, removing its raw taste while mildly intensifying the natural sweetness of the vegetable.
• Remove the pan from the heat as soon as the beetroot turns soft, and let it cool.
• In a mixing bowl, add 500 gms of plain yoghurt or dahi and whisk it to a smooth consistency.
• If your yoghurt is too thick, add a little water to adjust the consistency, whisking until it reaches a creamy, pourable texture without becoming too watery. When the saut ed beetroot has cooled to room temperature, add it to the whisked yoghurt. Mix well so all of the beetroot is incorporated into the yoghurt; the yoghurt will almost instantly turn pink, a beautiful and colourful combination for any meal.
• For added flavour, mix in roasted cumin powder and 1/2 tsp black salt along with regular salt, as per taste.
• The earthy flavour from roasted cumin adds warmth, while black salt brings a slight tanginess to the raita.
• Taste and mix well so the spices are evenly distributed.
• Serve this cold, as it's even better that way, being a raita after all. For a final flourish, sprinkle chopped fresh coriander leaves over the Beetroot Raita, a delightful splash of freshness and colour.
• Beetroot Raita is an excellent side dish for Indian main courses, especially spicy ones. It's usually a refreshing accompaniment to most biryanis and pulaos.
• However, it also pairs well with simple roti-sabzi combinations.