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Beet and Cucumber Raita
Cooling raita with beets and cucumber that pairs well with spicy Indian curries, biryani, and pulao.
Servings: 5
Calories: 98kcal
Ingredients
- 2 medium beets
- ½ teaspoon kosher salt
- 2 cups yogurt full fat
- 2 small Persian cucumbers peeled and cubed
- 8 fresh mint leaves optional
Instructions
Steaming Beets in Instant Pot:
- Pour 1 cup of water into the Instant Pot insert and place the trivet in the pot. Place the beets on the trivet.
- Secure the lid and set the pressure release 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 them into ½-inch cubes.
Making Raita
- 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.
Video
Notes
- Store-bought pre-cooked beets or Oven-roasted beets can be used in place of steamed beets.
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 332mg | Potassium: 468mg | Fiber: 2g | Sugar: 10g | Vitamin A: 233IU | Vitamin C: 6mg | Calcium: 142mg | Iron: 1mg
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