Beetroot Raita

Beetroot Raita is a vibrant and refreshing Indian salad that combines the earthy sweetness of beetroot with creamy dairy-free yogurt. This vegan dish is perfect as a side or a dip, bringing a burst of color and nutrition to any meal.

Ingredients

• Beetroot - 200 grams, boiled and grated
• Coconut yogurt - 1 cup (240 ml)
• Cucumber - 100 grams, finely chopped
• Fresh coriander leaves - 2 tablespoons, chopped
• Cumin powder - 1/2 teaspoon
• Black salt - 1/4 teaspoon
• Regular salt - to taste
• Lemon juice - 1 tablespoon
• Red chili powder - 1/4 teaspoon (optional)

Steps

1. Boil the beetroot until tender, then peel and grate it.
2. In a mixing bowl, combine the grated beetroot, coconut yogurt, and chopped cucumber.
3. Add chopped coriander leaves, cumin powder, black salt, regular salt, lemon juice, and red chili powder (if using).
4. Mix everything well until fully combined and adjust seasoning if necessary.
5. Chill the raita in the refrigerator for at least 10 minutes before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, supporting overall health.
• Good source of fiber, aiding digestion.

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