Beetroot and Walnut Raita

Prep Time: 1-2 hours
Cook Time: 5 minutes
Serves: 4


  • 2 tbsps beetroot puree, (boil beetroot, or pressure cook it. Peel and blend into a fine puree with very little water if necessary)
  • 1½ cups Desi Natural Dahi
  • ½ tsp Himalayan pink salt 
  • ½ tsp cumin seed powder
  • ½ tsp red chilli powder
  • 8-10 walnuts, blanched in boiling water for 1 minute, drained and chopped
  • 2-3 whole walnut kernels for garnish


  1. Take beetroot puree in a large bowl, add Himalayan pink salt, cumin seeds powder, red chilli powder and Desi Natural Dahi and mix well.
  2. Add most of the chopped walnuts and mix well. 
  3. Transfer the beetroot and walnut raita into a serving bowl and garnish with remaining chopped walnuts and whole walnuts. Chill it in the refrigerator before serving. 
  4. Serve cold.