Beetroot Raita recipe is an easy, healthy, no-cook colorful-looking Indian yogurt-based side dish recipe made with yogurt (curd), grated raw beets, and spices. Beet Raita can be served with Vegetable Pulao, Veg Biryani, or any rice.
Raita acts as a palate cleanser and aids digestion, making it a popular choice for everyone. The variety of variations we find for the basic raita only adds to its allure.
If you look around, you will see that everyone has a different liking for raita. Some people prefer onion raita, while others prefer boondi raita. Others enjoy pineapple raita, which is both savory and sweet. Not just that. Additionally, you may get raita recipes that are specific to the season.
Take beetroot raita, for instance. This beetroot raita dish is full of nutritious components that promote general wellness in addition to being tasty.
Beetroot Raita Recipe Ingredients
- Yogurt: Use homemade or store-bought full-fat plain yogurt (a.k.a curd or dahi in India) for this raita. You can also use low-fat yogurt or Greek yogurt if that’s what you have.
- Beetroot: I used raw red beets.
- Onions: I prefer to use red onions in raitas. Yellow or white onions would also work well.
- Fresh Herbs: Use fresh coriander leaves (cilantro) to enhance the flavors.
- Seasonings: roasted cumin (jeera) powder, black salt, or regular salt.
How to Make Beetroot Raita
Peel the raw beetroot and grate them. Keep aside
Whisk curd until smooth. Add all the ingredients one by one and mix well.
The healthy Beetroot or beet raita recipe is ready. Serve chilled.
What to Serve with Beetroot Ka Raita?
Enjoy beetroot ka raita as a side dish with roti, paratha, or rice dishes like steamed rice, lemon rice, or tomato rice.
You can also pair beet raita with kebabs and tikkas. You may also use it as a dip or spread for wraps and sandwiches.
Storage Suggestions
Beetroot raita is best when consumed within 1-2 days of preparation. Store the leftovers in the refrigerator in an air-tight container.
I do not recommend freezing, as dairy products do not freeze well. Typically, the texture of the yogurt changes when thawed.
Tips & Variations
- Adding milk to the yogurt helps prevent it from turning sour. If you are using fresh yogurt, then skip it.
- Refrigerate beetroot raita until serving time.
- You can also add grated carrots along with beetroot.
- For a slight variation, you can finely chop the beets and cook them till tender, and then mix them with the yogurt.
- You can also add finely chopped mint (pudina) instead of coriander leaves.
If you like beets, then check out more Beetroot Recipes
- Beetroot Rice
- Beetroot Kurma
- Beetroot Cutlet
- Beetroot Chickpea Stir fry
- Beetroot Halwa
- Beetroot Carrot Sandwich
- Beetroot Paratha
More Raita Recipes
- Onion Tomato Raita
- Cucumber Raita
- Lauki Raita
- Makhana Raita
- Kaddu (Yellow Pumpkin) Raita
- Spinach Raita
- Zucchini Raita
Beetroot Raita Recipe
Ingredients
- 2 cups curd (yogurt)
- 1 cup raw beetroot grated
- 2 tablespoon onion finely chopped
- 1 tablespoon coriander leaves (cilantro) finely chopped
- 1 teaspoon green chillies finely chopped
- ½ teaspoon jeera powder(cumin powder) roasted
- salt as per taste
Instructions
- Whisk curd until smooth.Add all the ingredients one by one and Mix well.
- Beetroot raita is ready. Serve chilled.
Notes
Tips & Variations
- Adding milk to the yogurt helps it from turning sour.If you are using fresh yogurt then skip it.
- Refrigerate raita until serving time.
- You can also add grated carrot along with beetroot.
- You can also add finely chopped mint(pudina) instead of coriander leaves.
Nutrition
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