Peel and boil the beetroot in pressure cooker for 5-7 minutes until it becomes tender.
Cut the beetroot in small dices and keep aside. You can even grate the beetroot if you like grated vegetables in raita.
Finely chop the green chilies.
Take yogurt or curd in a bowl and whisk well using whisker so that no lumps remains.
Add 1 roasted cumin powder, black salt and finely chopped green chilies.
Mix well the yogurt and spices together.
Add beetroot dices in yogurt and give a gentle mix.
Beetroot raita is ready to serve. Serve beetroot raita as side dish for any Indian main course dishes.
