Beet Cashew Raita
90 Min

Beet Cashew Raita

This beet raita is stunning in appearance and tasty on its own. It also makes a great accompaniment to grilled fish. 
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Cook Time

90 Minutes



Step 1
Preheat oven to 400°F. Wrap beets in foil and bake for 75 minutes or until fork tender and skins rub off easily. Refrigerate the beets for 4 to 6 hours. Peel and chop into 1/2-inch cubes and set aside.
Step 2
Take a dry skillet and toast cumin seeds on low-medium heat, moving seeds frequently as not to burn them. Takes roughly 4 to 5 minutes. Remove from skillet and grind using spice grinder or mortar and pestle.
Step 3
In a large bowl whisk the cumin, black pepper, and salt into the yogurt. Gently fold the beets, ginger, cilantro, cashews, and lemon juice.
Step 4
Heat the oil in a small sauce pan and pop the mustard seeds. Immediately pour the oil and seeds over the yogurt and fold together. Refrigerate until ready to serve.
3 medium beets or 1 large (approximately 3/4 pound)
2 teaspoons cumin seeds
2 cups plain whole-milk yogurt
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
2 teaspoons ginger purée
1 tablespoon cilantro, chopped
1/2 cup cashews, toasted and chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon black mustard seeds

Notes & Variations

  • If without a spice grinder or are overwhelmed by the idea of toasting seeds, use pre-ground cumin. We highly encourage you to give it a try! Toasting and grinding the spices yourself gives a dish unbelievable flavor.
90 Min

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Beauty of Beets

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), vitamin C and more. They lower blood pressure and increase exercise performance by raising our blood flow. If you are still a beet hater, give these recipes a try.