INGREDIENTS
1/4 medium beetroot, peeled and boiled
1 cup plain Yogurt/Curd (Dahi), beaten till smooth
1 clove garlic, minced (optional)
1 tablespoon lemon juice/ white vinegar
Salt and pepper, to taste
Instructions:
- Grate the boiled and peeled beetroot.
- In a bowl, combine the grated beetroot, beaten up yogurt and lemon juice.
- Since I prefer a thinner raita like consistency for my tikkis, I’ve used just 1/4 of a beetroot for flavour and colour. But you can go ahead and use one whole medium sized boiled beetroot. This will make the dip thicker as well.
- I don’t usually add it, but can add minced garlic to this.
- Season with salt and pepper and mix well. Adjust seasoning according to taste.
- Chill in the refrigerator for about 30 minutes before serving.
- Serve as a dip with chips, crackers, or vegetable sticks. If its too thick, then you can thin it down with a little water to get to a chutney consistency for tikkis/cutlets.
- Enjoy your creamy beetroot yogurt dip and while you’re at it, be sure to check out my daily cooking adventures on Instagram Stories !
A Philomath’s Journal 