Beet Lassi | a fragrant, refreshing, cooling lassi made with yogurt, beet and mint.
Lassi is a popular drink consumed by North Indian’s during the months of Summer. Lassi, is a chilled yogurt drink and there are many variations of it including this Beet Mint variation. I’ve shared other sweet and salty lassi’s before as it’s one of my favorite beverages during the warmer months. In this lassi recipe, both the yogurt and mint are cooling while the beets provide a subtle sweet flavor and vibrant color . The slightly sweet beets in combination with the mint and chaat masala give it a perfect balance of flavors.
The past few days have been gorgeous. Warm breezes, blue skies and trees filled with soft delicate petals. As warmer months near and bring color to nature, my kitchen and the ingredients I lean towards go through a revival of sorts. Budding blooms and emerging seedlings call for food that is light and fresh, cooked with ease and vibrant in color.
Ever since I made rainbow rotis with Little Mirchi I’ve been on a beetroot kick. Adding it to yogurt, hummus and more. The pop of pink is delightful and subtle sweetness keeps me coming back for more. Beets are a wonderful source of energy, improving blood flow and help to lower blood pressure.
For the beet purée | Take a medium beet, wash and steam until fork tender. Peel and discard the skin. Quarter it and blend it with 1/4 teaspoon grated ginger until smooth.
You can make beet lassi up to two days ahead of time and store in the refrigerator, just mix well before serving.
Get the recipe homemade yogurt here.
- 3 cups plain yogurt
- 2 tablespoon beet purée
- ½ teaspoon chaat masala
- 5-6 fresh mint leaves
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt; adjust to taste
- 1 cup crushed ice
- If using a blender, add required ingredients and mix until frothy.
- If mixing by hand, add all ingredients to a large mason jar, tightly close lid and shake until all ingredients are mixed together.
- Serve lassi chilled and garnish with mint.