SKIP TO RECIPE
This Beetroot Raita made with a creamy yoghurt base is the perfect cool side for any hot dish. For a delicious meal, I paired a bowl of hot quinoa with puy lentils and mushrooms with this creamy side.
What is Raita?
Raita is a traditional Indian side dish consisting of yoghurt, raw or cooked vegetables and spices for seasoning. It is a versatile dish that can be made with a variety of fruits, vegetables and other ingredients, including cucumber, carrot, pineapple, papaya, boondi and mint.
This beautiful raita with its stunning pastel pink tone uses cooked beetroot, grated cucumber, green grapes and pomegranate to make a healthy fruit and veggie packed side dish. I combined these with a thick and creamy Greek Style Yeo Valley Yoghurt to get a rich and cool creamy base and added cumin and coriander powder to add some extra flavour.
Other Recipes Like This…
For more versatile side dishes and dips, take a look at my vegan Beetroot Hummus which is a great dip for any occasion, my delicious and creamy Loaded Guacamole (perfect as a chip dip for those party occasions!) and my infamous Green-Nut Butter Sauce and chutney, a highly versatile recipe.
Add salt to the yoghurt and whisk
Add cumin powder
Blend a cooked beetroot (I used a NutriBullet) use a little water, add to the yoghurt
Add grated cucumber
Slice grapes thinly and add
Add pomegranate
Mix and serve cold
Ingredients
Directions
Add salt to the yoghurt and whisk
Add cumin powder
Blend a cooked beetroot (I used a NutriBullet) use a little water, add to the yoghurt
Add grated cucumber
Slice grapes thinly and add
Add pomegranate
Mix and serve cold
