Prep Cook Serves 10 min 15 min 8–10
½ tsp cumin seeds 3 large beetroots, uncooked, peeled
1 kg Greek yoghurt ¼ tsp chilli powder (optional)
¼ tsp sugar, or to taste 1 level tsp salt, or to taste
In a heavy-based frying pan, toast the cumin seeds over a low heat, until they darken and release a nutty fragrance. Grind the toasted cumin seeds in a spice grinder or crush them in a mortar.
Grate the beetroot into a large bowl. In a separate bowl, beat the yoghurt with a wooden spoon or balloon whisk until smooth. Add the cumin and the chilli powder, if using, then mix to combine. Add sugar and salt to taste.
Add the spiced yoghurt to the grated beetroot and mix until the beetroot is coated in yoghurt. Before serving, check the seasoning and adjust as necessary.
You can make this raita the day before and chill in the refrigerator until ready to serve.