Beetroot Raita is an easy, healthy, colorful-looking Indian yogurt-based side dish recipe made with yogurt (curd), grated raw beets, and Indian spices. Beet Raita can be served with vegetable pulao, veg biryani, or any rice.
If you look around, you will see that everyone has a different liking for raita. Some people prefer onion tomato 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.
Today, I am sharing my favorite raita recipe made with beetroot. It so colorful, nutritious, and delicious and can be made under 15 minutes.
If you like beets, then check out more Indian Beetroot Recipes
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Beetroot Raita Recipe Ingredients
- Yogurt: Use homemade 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 jeera powder, black salt (or regular salt).
How to Make Beetroot Raita
Peel the raw beetroot and grate it. Keep aside. You can also cook the beetroot in the instant pot and then shred them.
Whisk 2 cups of curd until smooth. Then add 1 cup grated beets, 2 tablespoons onions, 1 green chili, 1 tablespoon coriander leaves, ½ teaspoon roasted cumin powder and salt. Mix everything well.
The healthy beetroot raita 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 basmati rice, lemon rice, or tomato rice.
You can also pair beet raita with kebabs and tikkas. You may also use it as a dip for air fryer roasted veggies.
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.
- You can also add grated carrots and cucumber along with beetroot.
- For a slight variation, you can boil the beets till tender, finely chop them, and then add them with the yogurt.
- You can also add finely chopped mint (pudina) along with coriander leaves.
- You may also add some nuts and seeds for extra nutrition.
More Indian Raita Recipes
Beetroot Raita Recipe (Indian Beet Yogurt Dip)
Ingredients
- 2 cups curd (yogurt)
- 1 cup raw beetroot grated
- 2 tablespoons onion finely chopped
- 1 tablespoon coriander leaves finely chopped
- 1 green chili 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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