Candied Beetroot Raita with Pistachios Recipe, How to make Candied Beetroot Raita

Candied Beetroot Raita with Pistachios Recipe with step by step photos and easy to follow instructions:

Candied Beetroot Raita with Pistachios …. What is Raita? Raita is an Indian side dish made with yogurt (dahi) and cooked or raw vegetables, fruits; or fried besan batter noodles (pakori) or tiny balls (boondi). Raita has a very cooling effect and it makes a great accompaniment for spicy Indian curry dishes such as Matar Keema.

In India, Raita varies from region to region. The most common Raita is Boondi Raita or Pakori Raita. Boondi Raita, Pakori Raita and most vegetable Raitas are salty in taste but some vegetable Raitas and all fruit Raitas are made sweet. Sometimes Raita is eaten with Roti or Paratha and with some pickle or chutney of the side. Having buttery parathas with cool and refreshing Raita with some mango pickle on the side for breakfast is a great way to start your day.

Candied Beetroot Raita with Pistachios is a very simple and easy to make dish with just a few ingredients; and unlike the regular (red/burgundy) beetroot, it does not color bleed in the yogurt.

Summer is the best time to enjoy some fresh beetroots. The farmers market is full of beautiful colorful (yellow, pink, red) beetroots. Candied Beetroot is so beautiful with pink stripes. I just roast it and add it to salads or smoothies or eat it as it is for a snack.

How to make Candied Beetroot Raita with Pistachios:

Soak pistachio nuts in warm water.
Peel and grate the beetroot with a cheese grater.
Steam the grated beetroot for 1 minutes to bring the sweetness out. Leave it to cool down.
In a small mixing bowl, add yogurt, beetroot, mint, sugar and salt. Mix well with a whisk.
Remove pistachio nuts from the water. Discard the skin if there is any; and chop the pistachios.
Add the chopped pistachios to the yogurt; save some for garnishing.
Garnish and serve cold.
Candied Beetroot Raita with Pistachios

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Prep time

10

Cook time

1 min

Total time

11

Cool and refreshing Candied Beetroot Raita is an easy and tasty Indian yogurt dish that is often served with main curry dish as an accompaniment.

Author: Raj Brar

Recipe type: Side Dish

Cuisine: Indian

Serves: 3-4 servings
Ingredients
- 2 cups plain yogurt
- ½ cup candied beetroot, grated
- 1 tsp fresh mint, finely chopped
- 2 tsp sugar or to taste
- ⅛ tsp salt
- 2 tbsp unsalted raw pistachio nuts, chopped
Instructions
1. Peel and grate the beetroot.
2. Steam the grated beetroot for 1 minute. Let it cool.
3. In a mixing bowl, add yogurt, beetroot, mint, sugar, salt and half of the pistachios. Mix well.
4. Garnish with remaining pistachios.
5. Serve cold.
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