Please click on the stars in the recipe card below
Beet and Cucumber Raita
Cooling raita with beets and cucumber that pairs well with spicy Indian curries, biryani and pulao.
- 2 medium beets
- 1/2 teaspoon kosher salt
- 2 cups yogurt full fat
- 2 small cucumbers peeled and cubed
- 8 fresh mint leaves optional
Steaming Beets in Instant Pot:
Pour 1 cup of water in the Instant Pot and place the trivet in the pot. Place the beets on the trivet.
Secure the lid and set the pressure reelease to sealing. Manual(Hi)/Pressure Cook for 15 minutes. Let the pressure release naturally, this will take about 10 minutes. Open the pot and wearing heat-resistant mitts transfer the beets to a plate or cutting board. Let cool. When cool enough to handle, peel the beets and cut into 1/2-inch cubes
In a medium bowl whisk together yogurt and salt. Stir in cucumber.
Add the beets to the raita, stir to combine, and garnish with the mint. Store in an airtight container in the refrigerator for up to 3 days and serve chilled.
Calories: 103kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 381mg | Potassium: 442mg | Fiber: 2g | Sugar: 10g | Vitamin A: 277IU | Vitamin C: 6mg | Calcium: 171mg | Iron: 1mg