Roasted Beetroot Raita

4 standard portions

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Ingredients

• 1 beetroot (large, pureed)
• 1.25 cups yogurt
• ¼ teaspoon cumin powder
• salt (to taste)
• pinch of red chili powder
• water (as required)
• 1.5 teaspoons oil
• 1 tablespoon peanuts
• 1 teaspoon chopped ginger
• ¼ teaspoon mustard seeds
• 3-4 curry leaves

Method

1. Start by roasting the beet. Preheat oven to 400 F degrees.
2. Wash and pat dry the beet and then wrap it with a aluminium foil. Place in the baking tray and roast till it's cooked all the way from inside.
3. Mine was done in 40 minutes, a smaller beet might get done in 10 minutes. You know the beet is done when you are easily able to insert a knife all the way through.
4. Once done, let the beet cool down completely and then chop into pieces.
5. Pulse the roasted beetroot pieces to a puree using your food processor. You might have to add little water to puree it.
6. Transfer the pureed beet to a bowl and add yogurt to it.
7. Whisk till everything is well combined. Add some water depending on how thick on thin you like your raita to be. I kept it on the thicker side.
8. Add salt, red chili powder, cumin powder and mix. Set aside.
9. Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them pop.
10. Add chopped ginger, peanuts and curry leaves [not in picture] and saute for just few seconds. We don't want to brown the ginger, just fry a little.
11. Transfer the tempering to the raita.
12. Chill the beetroot raita before serving.