Beetroot Raita

Looking for a delicious and easy spread to make? I suggest a beetroot raita with sheep’s milk yogurt. It’s the perfect recipe to delight your family and friends! You only need a few simple ingredients from your pantry, and as a bonus, it’s anti-inflammatory.

This is a recipe I love preparing during yoga retreats. With its beautiful pink color, it always surprises people and even convinces those who usually dislike the earthy taste of beetroot.

“I think thanks to you I’m starting to like beetroot.” – Marion

The only tool I recommend for this recipe is a mandoline. You’ll need it to finely grate the beetroot and the other ingredients. That’s what makes all the difference here: instead of blending everything smooth, you keep some texture and bite.

Beetroot Raita with Sheep’s Milk Yogurt

Ingredients

Just a little effort and we’ll be cooking! If you already have cooked beets and don’t know what to do with them, I’m sure you already have everything else in your fridge:

• 3 cooked beets (or cook raw beets in water if needed)

• 1 lemon + the zest

• 5 small or 3 large pickles

• Garlic, if you like

• 120 g sheep’s milk yogurt

Instructions

Grate the beets, garlic, and pickles into a bowl. Zest the lemon and squeeze in the juice. Add the yogurt in two steps: first mix part of it into the preparation, then add the rest on top for a more contrasted visual effect. Season with salt and pepper, and it’s ready!

Also delicious with preserved lemon!