Beet Raita
Submitted by happyzhangbo
Diced cooked beets toss with cardamom and fresh mint, then layer with honey-sweetened Greek yogurt for a vibrant Indian raita that’s tangy, earthy, and subtly sweet in every spoonful.
YIELD
4 servingsPREP
5 minCOOK
0 minREADY
8 minThis colorful raita turns everything it touches bright pink, but that’s part of the charm. Earthy beets and aromatic cardamom balance Greek yogurt’s tang, while fresh mint adds cool brightness. Layer the beet and yogurt mixtures in a clear dish so the purple-white stripes show off at the table.
Kitchen Tips
- Use cooked beets: Raw beets are too crunchy and harsh. Roasted or boiled beets turn sweet and tender. You can use canned if you’re short on time.
- Drain yogurt excess liquid: Greek yogurt can still be watery. If yours looks thin, drain it in a fine-mesh strainer for 10 minutes before mixing.
- Make ahead with caution: The beets bleed into the yogurt over time, turning everything pink. For the prettiest presentation, layer within an hour of serving.
Variations
- Add diced cucumber with the beets for extra crunch and freshness
- Use pomegranate seeds as a garnish for jewel-like pops of sweet-tart flavor
- Stir in toasted cumin seeds instead of cardamom for a smokier, earthier profile
Ingredients
Directions
Mix beets, cardamon and 2 tablespoons of mint.
Whisk yogurt, honey salt and a squeeze of lemon juice.
Layer beet and yogurt in a serving dish.
Garnish with remaining mint and a sprinkle of cardamon.
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