- 200g beetroot
- 400g natural soya yogurt
- A pinch of dried curry leaves
- ½ tsp cumin seeds
- ½ tsp black onion seeds
Prep: 15 mins + chilling | Cook: 2 mins
1. Trim the beetroot and peel it, then coarsely grate it (see our tip on stain-free beetroot prep). Scoop it into a mixing bowl. Add the soya yogurt and stir
to mix well.
2. Put a dry frying pan on a medium heat and tip in the curry leaves, cumin seeds and black onion seeds. Toast, shaking the pan often, till the spices crackle and smell aromatic.
3. Tip the toasted spices into the bowl and add a pinch of salt. Stir well to mix. Refrigerate the Raita for at least 1 hr or overnight, before transferring to a dish to serve.
4. Stain-Free Prep
Beetroot likes to stain everything a cheerful purple colour. So when you’re preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any beetroot stains from your fingers.
5. Love Your Leftovers
The raita will keep for 2-3 days in the fridge in a sealed tub. It’s delicious served on the side of your favourite curries, as a dip with poppadoms or use it as the base for a savoury yogurt salad bowl – add a few spoonfuls to a serving bowl, then top with salad ingredients such as chopped lettuce, cucumber, roast chickpeas, grilled peppers, smoked tofu and mixed seeds.