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beetroot raita

Beetroot raita, a condimen​​t in pink

  • Author: Tooting Mama


This yoghurt dip is easy and takes minutes to make. You don’t have to serve it with curry.

Beetroot raita works perfectly as a dip, a relish, alongside a salad or part of a mezze platter. I will be making this dip this summer for barbecues and picnics.


  • 3 fresh small beetroots, peeled and quartered
  • 1 tbs vegetable oil
  • 1/4 tsp salt
  • 1 tsp cumin seeds
  • 250 ml Greek yoghurt (full fat is best!)
  • A generous helping of freshly chopped coriander
  • Juice of one freshly squeezed lime
  • Salt, enough to lift the flavour


  1. Pre-heat your oven to 200 degrees Celcius.
  2. Place the chopped beetroot into a bowl, add the oil and salt, and using your hands coat the beetroot with salt and oil before scattering onto a baking tray.
  3. Place the baking tray in the oven, and allow the beetroot to roast for around 30 minutes. The beetroot is done when you can glide a skewer easily through the flesh.
  4. Take the beetroot out of the oven, and set aside.
  5. Dry roast the cumin in a solid based frying pan. When the seeds darken and release their fragrance, tip half into a pestle and mortar and grind into a powder. Keep the remaining whole roasted spice for later.
  6. Spoon the yoghurt into a mixing bowl. With a fork whip until it becomes light and creamy.
  7. When the beetroot has cooled, chop it into small cubes, and drop into the yoghurt, along with the ground cumin and half of the coriander. With a spoon gently stir.
  8. Add the lime juice, and salt and give a final stir.
  9. Garnish with the remaining coriander and whole, roasted cumin seeds.
  10. Now get dipping!