Lassi is an excellent option to consume during summer days and it is nothing but the blend of yogurt with spices and water. Fruits can also be added to make it yummy and in my today's recipe, I have included healthy veggie beetroot. Instead of cooking the beets, I have roasted it in an oven by wrapping it using aluminum foil and made it as a savory lassi. The color itself makes the drink appetizing and absolutely nutritious. Green chillies can also be added while grinding beets to make this a spicy beetroot lassi.
3 Beetroots, medium sized
2 1/2 Cups Thick curd
1/2 Tsp Jeera / Cumin powder
Salt to taste
1/4 Cup Water
Few fresh mint leaves
Wash beetroots and wrap it in an aluminum foil.
Brush it with olive oil and seal it tightly.
Roast it for 50 minutes at 180 degree C or until the beets turn firm.
Once done, remove from the oven and cool it.
Peel the skin and chop them into pieces.
Add the chopped beets along with mint leaves, cumin powder, salt and water in a blender.
Blend it to a fine paste and strain the juice.
Add thick curd to the strained juice and churn it using manual or automatic churner.
Transfer it to a bowl and refrigerate it to serve chilled lassi.
Serving Options :
Serve it in a tall glass with hot samosa.