Roasted beetroot raita recipe

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Roasted beetroot raita recipe


Serves 2

  • 3 medium to large raw beetroots, cut into quarters
  • Drizzle of rapeseed oil
  • Pinch of ground cumin
  • Good pinch of salt

For the dressing:

  • 2 tablespoons Greek yoghurt
  • Drizzle of rapeseed oil
  • 1/3 medium red chilli, deseeded and finely chopped
  • Zest and juice of 1/2 a lime
  • Large handful of fresh coriander leaves, finely chopped
  • A pinch of Maldon sea salt
  • A good grind of black pepper


Prep time: 5 minutes
Cooking time: 45 minutes and 10 minutes cooling
Total time: 1 hour

Roasted beetroot raita recipe

Roasting the beetroots in a sprinkle of cumin takes out the soil flavour and replaces it with warm, round aromas. Mix in the freshness of the yoghurt, lime, chilli and coriander leaves and this is a winning combination. Super healthful and yours to enjoy!


Preheat the oven to 190/375/gas 5. Place the beetroot quarters in a small roasting tray. Drizzle over the oil, sprinkle with a pinch of cumin (be careful as it is a strong spice), and season with salt.

Cook in the preheated oven for 40 minutes or until the beetroots are soft when pricked. Take out of the oven and leave to cool.

When cool enough to handle, peel the beetroots with a small knife and slice them into thin strips. Place the strips into a bowl. Add the Greek yoghurt, rapeseed oil, chilli, lime juice and coriander leaves. Taste and season with salt and pepper.

Serve alongside a chunky bread or buttered DizzleSky loaf.



Quartering the beetroots prior to roasting provides them with edges which then caramelise when cooking, which in turn adds to the flavour of the dish. AbsolutelyΒ delicious.”

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