Raita is a cold sauce that balances the strong spice flavors in an Indian meal, but it is perfect as an accompaniment to tapas, barbecues and as a sauce for meat and fish. Furthermore, it is gluten-free, you can make it dairy-free by using soy yogurt or grain-based sour cream (Oatly). If you can use soured milk, I think kefir or cultured milk is the best. Normally, chili is not necessary in raita, since it should balance the spices, but since beetroot is a bit sweet in taste, I think it is good to add a little chili powder. You can easily skip it.
Try this as a dip for sweet potato fries or as a dressing for a veggie burger . Here you will find other types of raita.
BEETROOT RAITA
5 dl kefir
100 gr. beetroot
½ teaspoon salt
½ tsp chili powder
½ tsp toasted and ground cumin
1 tablespoon finely chopped fresh mint
Procedure:
Wash, peel and grate the beetroot or cut it into small cubes. Mix everything in a bowl. Feel free to use some spices and grated beetroot for decoration. Serve cold.