Roasted Beetroot and cucumber raita

This cooling and refreshing beet raita withcucumber raita makes a perfect side dish to pair with Indian food.

Made using few ingredients, this dish is sure to impress your family and friends.

I started this recipe by roasting beets in the oven.

For the last year or so, I have started steaming beets in my Instant Pot. I buy small to medium sized beets and steam them in the Instant Pot. Depending on the size of the beets it takes upto 15 minutes to pressure cook the beets. Once the beets cool down, you can refrigerate them, peel and use in place of roasted beets in this delicious raita or salads.

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5 from 2 votes

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Beet and Cucumber Raita

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Cooling raita with beets and cucumber that pairs well with spicy Indian curries, biryani and pulao.

Course: Side Dish

Cuisine: Indian

Keyword: raita

Servings: 4

Calories: 110 kcal

Author: Archana

Ingredients

• 2 beets small, roasted or steamed , peeled
• 2 cucumber Persian
• 2 cups yogurt

Instructions

1. In a medium bowl whisk yogurt and add salt to taste Cut pre-cooked beets into 1/2 inch cubes. Peel and cut cucumber into 1.2 inch cubes. 

2. Add beets and cucumbers to the yogurt and mix well. Garnish with cilantro or mint. 
   

Nutrition Facts

Beet and Cucumber Raita

Amount Per Serving

Calories 110 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 15mg 5%

Sodium 91mg 4%

Potassium 527mg 15%

Total Carbohydrates 12g 4%

Dietary Fiber 2g 8%

Sugars 10g

Protein 5g 10%

Vitamin A 4.9%

Vitamin C 9%

Calcium 17.6%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

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