Roasted Beetroot Chaas
Beetroot Chaas recipe and Learn how to Roast and Store Beetroot Puree
Equipment
- Oven/OTG/Microwave Convection
- Blender
Ingredients
- Whole Beetroot as required
To make Roasted Beetroot Chaas
- 1 Cup Fresh Yogurt/Curd(Dahi)
- ¼ Cup Beetroot Puree
- Fresh Ginger Piece (½-1")
- 4-5 Curry Leaves
- 1-2 Green Chillies
- 1 tsp Roasted Cumin Powder
- `1 tsp Jaggery Powder(small chunk)
- Black Salt or Himalayan Pink Salt as per taste
- Black Pepper Powder as Required
Instructions
Method to Roast Beetroot
- Wash nicely beetroot. Pat dry on a paper towel.
- Peel off the skin and cut in half .
- Chop off into thin vertical slices.
- Line on a baking tray or oven safe dish. Also be careful, take dish on which the stains can be washed off clearly.
- Roast for about 30 mins.
- Cool beetroot slices and then store for use.
- Alternatively, wash beets and pat dry. Wrap in an aluminium foil, and roast for about 30 mins.
- Cool, and rub of the skin. It will come out easily.
- Chop /slice or puree and use as required.
- You can Puree it and freeze in portions in ice cube tray.
How to make Roasted Beetroot Chaas
- In a blender, add roasted beetroot slices/puree. When using puree, add all the ingredients together.
- Add about 2-3 cups of chilled water.
- Add ginger piece, curry leaves, green chilies.
- Blend till all the beetroot slices are pureed.
- Now add yogurt and salt. add jaggery powder/sugar if using.
- And Blend to a smooth mixture.
- Serve in glasses topped with mint leaves. You can also add more ice cubes.
- Serve in glasses, topped with more cumin powder or black pepper powder.
- You can add ice cubes if you want for a more chilled glass of Chaas.
Video
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