A recipe from “Asma’s Indian Kitchen” by Asma Khan.You can make this raita the day before and chill in the refrigerator until ready to serve.
In a heavy-based frying pan (skillet), dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin seeds in a spice grinder or crush them with a pestle and mortar.
Peel the beetroot and grate into a large bowl.
In a separate bowl, beat the yogurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste.
Add the spiced yogurt to the grated beetroot and mix until the beetroot is coated in yogurt.
Before serving, taste to check the seasoning and adjust as necessary.