Beetroot Raita

Directions

1. Wash and roast or pressure cook beets. If you are roasting them in the oven, roast for atleast an hour at 400 F wrapped in foil. Pressure cook them for 2 whistles. Not looking for mushy beets, just well done. Once they are cooked, let them cool down and remove the skin. It comes off easily this way. Grate half of the beetroot. Reserve the other half.
2. Take yogurt in a bowl, whisk it and make it smooth and add the rest of the ingredients one by one. Add grated beetroot. Reserve some for garnish. Stir it.
3. Check if you need more salt or anything else. You can garnish the raita with mint and cilantro leaves, and reserved beet, other colorful beet (chopped up)
4. Serve it immediately or chill it before serving.
5. Notes- Use the best thick kind of yogurt. If the yogurt is sour in taste, add a pinch of sugar or honey. If you do not have roasted cumin seeds, then you can roast them for few minutes in a pan on slow flame. Grind them coarsely for a better taste. You can use some other herbs, but cilantro and mint taste great in this recipe. Want to make it vegan – Use coconut yogurt. Black salt and chaat masala both are salty so use mindfully.