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| Main ingredients | Beetroots, Yogurt, Red chilli powder, Roasted cumin powder, Salt, Fresh mint sprig |
| Cuisine | Indian |
| Course | Raita |
| Prep time | 20-25 minutes |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium beetroots, boiled, peeled, and cut into ½ inch cubes
- 3 cups yogurt
- Salt to taste
- 1 teaspoon red chilli powder
- 1 teaspoon roasted cumin powder
- Fresh mint sprig for garnish
Method
- Strain the yogurt, into a bowl, through a muslin cloth to get a smooth consistency.
- Add most of the beetroot cubes, salt, red chilli powder and roasted cumin powder and mix well.
- Transfer into a serving bowl, garnish with the remaining beetroot cubes and mint sprig and serve.
- Chef’s Tip: The bright and dark colour of beetroot will bleed and change the colour of the yogurt to the dark pink. Plan the rest of your meal accordingly.
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