At lunch time, salad is a must-have at our place. As I’ve confessed before, we eat a super simple cucumber salad 3 days a week because the kiddo loves it. Even when it comes to beetroot, Devansh doesn’t mind eating slices of pressure-cooked beetroots. Also, he has a huge bowl of curd for lunch so making beetroot raita used to be more of a “chal-I-feel-like-making-it” dish. 🙂 “Used to be” because earlier Devansh didn’t like coriander in raitas and kachumbers (salads). Minus the coriander, there was no additional nutritional benefit of feeding him this raita; I would just give him the beetroot slices and curd. Now however he has made peace with coriander. So making this raita means some coriander goes in his tummy. So now this mommy makes beetroot salad about once a week.
Beets as we know are a good source of iron. They are also high in folate and maganese. They provide several health benefits such as helping detoxification of body, preventing constipation, and fighting anemia. The other main ingredient of this beetroot salad, curd is also a nutrition-packed food. It is high in calcium and therefore good for teeth and bones. Curd is also a good, vegetarian source of protein and therefore having one bowl of curd a day is a must, especially for vegetarians. Both beetroot and curd are good for the heart as they help lower blood pressure. So do have this beetroot raita with your meal to derive health benefits of these two superfoods. Hope you like this simple recipe of beetroot salad with curd dressing–a.k.a. beetroot raita. 🙂
Try this beetroot salad recipe made with two superfoods—beetroot and curd—to up the nutritional quotient of your meal and to add some vibrant color to it.
- 3 medium-sized beetroots
- 1 cup curd
- 1 finely chopped chili (optional for younger kids)
- 1/5th tsp lightly roasted cumin seeds' (jeera) powder
- Salt to taste
- Soak the beetroots in water for 5-10 minutes and then wash them thoroughly.
- Pressure-cook the beetroots till they become tender. (I cook on low heat for 4 whistles.)
- Peel the beetroots and chop them finely.
- Take curd in the serving bowl, add jeera powder and salt, and mix well.
- Add beetroot and chopped chili, and mix well.
- Add chopped coriander.
- If you are making this raita for younger kids, use a light-colored, non-spicy chili. Don't chop the chili finely. Instead, deseed the chili and then cut it in 2 large pieces. Remove the pieces from raita after mixing the raita with chili pieces in it.
- Use fresh, sweet curd. Curd that has gone sour won't taste nice in this raita.
- Taste the beetroot, if it isn't sweet you can add a pinch of sugar in the raita.