Pink and Lovely Beet Raita
This pink-tinted, beet-forward raita has over the years become a steady favourite. It’s absolutely gorgeous, impressive enough for company, and downright easy to make on a busy weeknight.
Watch my TV segment, Cook Once, Eat Thrice, on CTV’s The Social for tips about this recipe.
Pink and Lovely Beet Raita
Ingredients
- 2 medium beets, skinned, roasted and finely chopped
- 1 cup yogurt
- 1/4 tsp cumin powder
- 1/2 tsp salt to taste
- pinch of red chili powder, optional
- water to dilute
- mint leaves for garnish
Instructions
- Whisk yoghurt to loosen it up. Stir in a little bit of water if needed to dilute the texture to make it a little runny.
- Combine the rest of the ingredients together and mix.
- Chill. Serve as a dip or a side.
DID YOU MAKE THIS DISH?
I’d love to hear from you! How did yours come out, what did you add, or substitute? Share your questions or comments with me below.
Questions + Comments
About Puneeta
Author, Educator, Speaker
Puneeta is a writer, food advocate and guide for those who seek earth-friendly, delicious solutions that work for real life.
Photo by Diana Muresan
Inspiration for living an abundant, delicious and doable life that brings people and planet closer together.
Use what you have, reuse what you can, reduce what you throw away, and repurpose the rest.
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