Roasted Beetroot Raita



1 beetroot, large, pureed
1.25 cups yogurt
¼ teaspoon cumin powder
salt, to taste
pinch of red chili powder
water, as required

To temper

1.5 teaspoons oil
1 tablespoon peanuts
1 teaspoon chopped ginger
¼ teaspoon mustard seeds
3-4 curry leaves


Start by roasting the beet. Preheat oven to 400 F degrees.Wash and pat dry the beet and then wrap it with a aluminium foil. Place in the baking tray and roast till it’s cooked all the way from inside.Mine was done in 40 minutes, a smaller beet might get done in 10 minutes. You know the beet is done when you are easily able to insert a knife all the way through.Once done, let the beet cool down completely and then chop into pieces. Pulse the roasted beetroot pieces to a puree using your food processor. You might have to add little water to puree it.
Transfer the pureed beet to a bowl and add yogurt to it. Whisk till everything is well combined. Add some water depending on how thick on thin you like your raita to be. I kept it on the thicker side. Add salt, red chili powder, cumin powder and mix. Set aside.
Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them pop.
Add chopped ginger, peanuts and curry leaves [not in picture] and saute for just few seconds. We don’t want to brown the ginger, just fry a little.
Transfer the tempering to the raita.  Chill the beetroot raita before serving.