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Beetroot Raita

A great twist on the usual cucumber and yoghurt side dish.

Serves: 4-6 | Suitable for vegetarians

Beetroot Raita


  1. Heat a tbsp of oil in a pan and add the mustard seeds and curry leaves. Fry until the curry leaves are crisp.
  2. Add the beetroot and fry for a further 30 seconds.
  3. Sprinkle with water, cover and cook until the beetroot is soft.
  4. Mix the yoghurt with the salt.
  5. When the beetroot is done, add it to the yoghurt mix and serve chilled.