Beetroot raita with toasted cumin and mint

Name: Beetroot raita with toasted cumin and mint
Total time: 10 min
Cuisine: Indian
Ingredients: 250g cooked beetroot, not in vinegar, grated; 300g plain yoghurt; 1 tsp cumin seeds; 1 green chilli, very finely chopped; 10g fresh mint, chopped; 0.5 tsp salt; 1 tsp lemon juice

Pink, cooling yoghurt with grated beetroot and cumin. A bright partner for any hot curry.

Time10 min
LevelEasy
Costabout £0.25 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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250 gcooked beetrootnot in vinegar, grated
300 gplain yoghurt
1 tspcumin seeds
1green chillivery finely chopped
10 gfresh mintchopped
½ tspsalt
1 tsplemon juice

Method

1
Toast the cumin seeds in a dry pan for 1 minute until they smell nutty. Crush roughly.
2
Squeeze the grated beetroot gently in a tea towel to remove extra juice.
3
Mix the beetroot with the yoghurt, green chilli, mint, salt and lemon juice.
4
Sprinkle with the toasted cumin. Chill for 10 minutes if you have time and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.