Beetroot Lassi- Simple and Tasty -The Mad Scientists Kitchen

Beetroot smoothie is a delicious cooling drink, especially for summer.

Making a smoothie with beets is simple, healthy and refreshing.

Today on the FoodieMondayBlogHop we are exploring #239 Cool Lassi. Our hostess today is Mayuri from Mayuri's Jikoni. Mayuri is an awesome Chef and I want to try her Celery Greens and Apple Juice. Just waiting for the Curfew to be lifted so I can get some supplies.

The main ingredient in making any buttermilk is, of course, curds or yoghurt but today you will need beetroot too. You have the choice of making your Chukandar Lassi sweet with sugar or honey but since we prefer salted buttermilk I have used cumin and salt.

I would have definitely loved to add some mint in my lassi but with the curfew etc I am making do with what I have. My elder daughter who is down from Bangalore will prefer her lassi without beets, but with ginger and chilli. So that will happen tomorrow. The younger one wants Green Smoothie that will happen sometime later.

Smoothie of roasted beets and curds with cumin and salt

What is Lassi?

Lassi a popular thick, creamy drink, in the Indian sub-continent made by blending curds or yoghurt with

Salted lassi: just salt and curds and water.
Masala lassi: Spices like cumin, ginger, chilli, asafoetida along with curds and water.
Sweet lassi: curds, sugar, water and cream.
Fruit lassi: curds, sugar, water, fruits and cream.
Then there is Piyush where shrikhand is blended with curds and water.
Then there is cannabis-infused lassi called bhang lassi.

Is there a difference between lassi and Chaas?

Yes, Chass is definitely more watery than lassi and there is no butter in it.

When do we serve lassi?

Lassi is traditionally served after a meal or with a meal. Then that does not stop us from drinking it when we need a refreshing drink. The salt and sugar in the lassi are important to restore the salt balance in the body.

Ingredients:

Beetroot: I used a small beet must be around 50 grams in weight. Wash, peel and slice the beet before wrapping in the foil to bake it. I sliced it as it needs lesser time to roast.

Curds: Use full cream curd to get the delicious taste. You can use skimmed curds too but I like my buttermilk creamy.

Cumin powder: I always have cumin powder at home. Roast the jeera on low flame in a skillet stirring constantly till the colour changes. Cool and powder.

Asafoetida or hing: is an anti-flatulent and hence I use it. You can avoid it if you do not like the taste.

Salt: to taste. You can use rock salt too. Use sugar if you want your lassi sweet.

Method:

Roast the beat in a foil after you wash and slice it.

Peel and blend with water till fine puree in the blender with little water.
Add all the other ingredients except water and blend.
Adjust the consistency with water.

Beets Smoothie

A refreshing and filling drink of beets and curds with salt and cumin! Awesome for the summer!

5 from 8 votes

Print Pin Rate

Course: Appetizers-Starters, Drinks, Elvenses

Cuisine: Fusion, Indian

Keyword: Beetroot Lassi

Prep Time: 5

Cook Time: 10

Cooling Time: 5

Servings: glasses

Calories:

Author: ArchanaPotdar

Equipment

Foil
Oven
Knife
Blender

Ingredients

A small beetroot
250 ml curds
200 ml of water
3 teaspoon cumin powder
¼ teaspoon hing/asafoetida
Salt to taste

Instructions

Wash, peel and slice the beet.
Wrap the beet in an aluminium foil and bake at 200C/390F and bake till soft. I needed 10 minutes.
Let the foil cool completely then remove the beetroot.
Add the slices to the blender with 1 cup water and crush the beets till you get a fine paste.
Next add the curds, cumin powder, salt and hing.
Run the blender till you get a nice homogenous mixture. Take care not to beat for long or the butter will separate.
Adjust the thickness.
Serve immediately.

Notes

In case you are planning to serve on ice reduce the water to about 1oo ml.

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

The Variations to Lassi are:

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Pin for Later:

Chukandar Lassi namak aur jeera ke saath

Comments

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The Girl Next Door says

March 24, 2020 at 4:24 pm

Love the addition of roasted beetroot to the lassi! It has imparted such a pretty pink colour to the drink. I'm sure it tasted just as beautiful as it looks. 🙂

- ArchanaPotdar says
  
  March 26, 2020 at 12:05 pm
  
  Thanks, dear.
  
Mayuri Patel says

March 24, 2020 at 8:50 pm

I'm sure with mint beetroot lassi would taste so delicious. I sometimes make it but add a curry leaves and jeera tadka. Like you I prefer namkeen lassi over sweet ones. Love how you've coated the rim of the glasses with the spice mixture.

- ArchanaPotdar says
  
  March 26, 2020 at 12:05 pm
  
  Thanks, Mayuri.
  
Sujata Roy says

March 27, 2020 at 2:39 pm

Beetroot lassi glass looks so beautiful Archana. Loved the coated rim of the glass. Roasted beetroot and cumin powder wow I can imagine the taste and flavour. Next time I will try your version of lassi. Beetroot definitely made this lassi more nutritious.

- ArchanaPotdar says
  
  March 28, 2020 at 11:58 am
  
  Thanks, Sujata.
  
Preethicuisine says

March 28, 2020 at 5:23 pm

Beetroot adds a nice colour and nutrition to the lassi. Love this nutritious treat . I can drink this lassi anytime . Awesome Archana .

- ArchanaPotdar says
  
  March 31, 2020 at 1:36 pm
  
  Thanks, Preethi.
  
Vasusvegkitchen says

March 30, 2020 at 11:59 am

Beetroot lassi looks very beautiful with natural beet root Color. Loved the part of adding hing di, surely it tasted very aromatic. Bookmarking to try this healthy lassi soon di .

- ArchanaPotdar says
  
  March 31, 2020 at 1:35 pm
  
  Thanks, Aruna.
  
Renu says

April 04, 2020 at 12:22 pm

Thanks for this recipe, perfect timing. I have a big size beetroot and was wondering what all I can do with it. This looks like a refreshing drink and must try

- ArchanaPotdar says
  
  April 07, 2020 at 4:31 pm
  
  😀 I know I saw the huge beetroot you picked up.
  
NARMADHA says

April 08, 2020 at 11:06 pm

Wow.. look at the pink beauty. very refreshing, cooling and healthy lassi. Roasted beetroot will elevate the flavor.

- ArchanaPotdar says
  
  April 09, 2020 at 2:41 pm
  
  Thanks.
  
sasmita says

April 11, 2020 at 10:26 pm

I love this lassi particularly the roasted beetroots 🙂
Such a refreshing and filling drink for the summer ! I love the simple presentation as well here ..

- ArchanaPotdar says
  
  April 13, 2020 at 1:56 pm
  
  Thanks, Sasmita. I have no time when it comes to elaborate presentation.
  
Kalyani says

May 31, 2020 at 1:09 pm

loving the addition of Hing here... simple and tasty indeed and prefect for summers !

- ArchanaPotdar says
  
  June 05, 2020 at 6:28 pm
  
  Thanks.
  
Bless my food by Payal says

March 10, 2021 at 11:21 pm

You have titled it "Beetroot Lassi - simple and tasty"...but I would like to add few more words to it. Unique, different, innovative, creative and outstanding. Definitely a worth trying recipe.

- ArchanaPotdar says
  
  March 15, 2021 at 10:01 pm
  
  Wow! Thanks for the other complimentary word. I am grateful.
  
Pavani says

March 13, 2021 at 5:47 am

That is such a colorful and refreshing lassi. Love the use of beets to make lassi - will try this soon. Thanks for sharing the recipe.

- ArchanaPotdar says
  
  March 15, 2021 at 9:59 pm
  
  Thanks, Pavani.
  
Poonam bachhav says

March 13, 2021 at 10:37 am

Love the gorgeous color of this beetroot lassi. With the roasted beets going in I am sure it is a healthy and delicious treat.

- ArchanaPotdar says
  
  March 15, 2021 at 9:59 pm
  
  Thnaks, Poonam.
  
Jagruti's Cooking Odyssey says

April 09, 2021 at 1:21 am

Hot weather and a beetroot lassi glass in my hand, just a dream at the moment, so cold here. Lassi is inviting.

- ArchanaPotdar says
  
  April 09, 2021 at 12:12 pm
  
  Thanks, Jagruti.

Beetroot Lassi-Simple and Tasty