Are you ready for this gorgeous-looking beetroot raita?! If you are a fan of Indian cuisine, then you know that raita is the perfect accompaniment to any spicy dish. Cucumber raita is the most popular one. In this recipe, the sweet beets and tangy yogurt make a delicious combination!
I must have made this recipe a hundred times (maybe more!) and yet, every time I make it I cannot but stand back for a minute and admire this dish!
Not only does it look amazing, but beet raita is also healthy.
Beetroots, as we know, are not only naturally sweet and therefore delicious, but also a super healthy vegetable.
They are low in calories but high in fiber, vitamin C, and potassium. They are also packed with antioxidants.
The natural pigments in beets are what give them their vibrant color.
💡 Did you know? Beets have been used for medicinal purposes for thousands of years.
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Allergens Free Labels
This raita recipe is free of
Gluten
Nuts
Soy
Alliums
This recipe is also grain-free.
Why you will love this recipe
- It is so easy to make and yet so delicious and nutritious.
- A simple recipe requiring just a few ingredients.
- Is a family-friendly recipe.
- Looks gorgeous with natural colors. This dish is a good way of adding a pop of color to your dinner table.
- It comes together in very little time - perfect for busy weeknight dinners.
- It is versatile - serve it as a side, have it as a dip or spread, or have it on its own as a snack.
- It is gluten-free and nut-free.
Ingredients for beet raita recipe
Just 6 ingredients to make this healthy and delicious dish.
Check the recipe card for quantities.
Beetroot: Use fresh ones, if you can. You can use ready-boiled ones that are sold in supermarkets (vacuum-packed ones).
Yogurt: Thick and creamy yogurt gives this raita the best taste and texture. Yogurt that says "naturally set" or "with live cultures" has a tartness that goes so well with beetroot.
Chilies: They add gentle heat to this sweet-tart dish. Adjust the quantity as per your preference.
Water: You will need 2-3 tablespoons of water to cook the beetroot.
Additional garnish: This is totally optional, but you can fry some crunchy fried cumin seeds to finish off the dish (see the section below).
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
Instructions
This dish comes together in 25 minutes or less if using ready-boiled beetroot.
If you are a fan of beetroot, then this beetroot raita recipe will be your new best friend.
So, let's dive right into the recipe and make some magic happen in the kitchen!
Also, see the video below.
Step 1: Wash, peel and grate or mince the beetroot. Use a food processor to mince.
Cut the chilies into halves, lengthwise.
Step 2: Place a wok/skillet on medium-high heat. Add ghee and cumin seeds. Fry till the cumin seeds darken.
Step 3: Add green chilies. When you see blisters on them, add the minced or grated beetroot, salt, and water.
Turn the heat down to medium, cover, and cook for 6-7 minutes.
I like the beetroot to still have some crunch to it. If you like it soft-cooked then cook it for another 2-3 minutes.
Step 4: Take off from the heat and set aside to cool.
Cool for at least 10 minutes - more, if you can. If you are in a rush, put it in the fridge to cool it faster.
The beetroot should be completely cool before you add the yogurt. Adding yogurt to hot beetroot will cook the yogurt and may curdle it.
Step 5: Place the cooked beetroot in a bowl. Add yogurt. Mix well.
Garnish as you like (totally optional, though)
- ½ teaspoon cumin and ¼ teaspoon mustard seeds fried in ghee;
- more chilies, finely chopped;
- fresh herbs (cilantro, mint, curry leaves, or dill);
- a teaspoon of roasted cumin powder - bhuna jeera.
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Tips and notes
Consistency: This raita is thicker than cucumber and tomato raitha. You can, if you want, add some buttermilk or some water to make it runnier, although the thicker consistency makes it perfect for scooping with something like a turmeric roti or naan.
Ghee or Oil: I have always made this recipe with ghee only. You can use oil if that is what you prefer.
Coconut oil will work well with this recipe or use any neutral-flavored oil.
Beetroot: You might be nervous about handling them because they will stain your fingers and the chopping board. This is the reason why I mince them in the food processor rather than grate them.
Yes, your fingers will be stained bright pink for some time, but the color will go away in a few washes!
Top tip: To get rid of the stains, rub your fingers and the chopping board with a wedge of lemon.
Alternatively, wear gloves.
Cooking the beetroot: I start with a raw beetroot and cook it for this recipe. You will find that people prefer to boil the beetroot first either in a pressure cooker, an instant pot, or on the stovetop. You can do that if that is what you prefer and you can do this ahead of time.
Cooked beetroot will keep for 2-3 days in the fridge. This will save you time and all you have to do is to fry the cumin and chilies, mince the beetroot, and mix it all in with the yogurt.
Variations to beet raita
Other vegetables: You can add some cooked, minced (or grated) carrots to this recipe and call it beetroot carrot raita.
Alternatively, add some finely chopped cucumber for that additional crunch - reduce the quantity of beetroot and makeup to 7¾ oz (200 grams) with the carrots or cucumber.
What flavors go well with beetroot? Beetroot is a naturally sweet-tasting vegetable that is also very healthy. You can afford to add some spice to it without it becoming too spicy for you to handle.
Spices such as cumin, chilies, paprika, ginger, garlic, and mustard seeds work beautifully with beetroot. A bit of tanginess - lemon juice or yogurt - also work very well with the natural sweetness.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you.
Storage and serving suggestions
Serving ideas: If you, like my younger teen, are a fan of anything wheat, then serve it with a flatbread or roti of your choice and an equally gorgeous looking cilantro mint chutney - what a colorful plate that will be 😍.
If you, like my older teen, are a fan of rice, then serve it with biryani - raita and are a classic combination - or a vegetable pulao and a simple, spiced onions salad.
Alternatively, serve it with gluten-free naan and spinach stir fry to make a nutritious grain-free meal.
Or, if you are like me, have it on its own as an in-between-meals snack 😀.
What to do with leftover raita?
- Store it in a fridge-safe container with a lid. This dish keeps in the fridge for up to 3 days. Stir before serving. Serve cold.
- Use it as a dip with tortilla chips, poppadums, samosas, or veggie sticks.
- Spread it on your wrap or sandwich.
- As a topping for canapes.
FAQs
Beetroot with curd, also known as beetroot raita is the perfect accompaniment with a spicy curry or a biryani. The sweetness of the beetroot and the yogurt make this a refreshing dish with your meal, especially on a hot summer's day.
Beets are naturally sweet. Adding spices such as cumin, mustard seeds, and chilies will make beets taste even more delicious and also balance their natural sweetness.
No, you do not have to peel the beetroot before boiling them. Boil them with their skin, top, and tail intact so that the color does not bleed into the water. When the beets are boiled tender, their skin will peel off easily.
If you have made this beetroot raita, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
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📖 Recipe
Beautiful and Delicious Beetroot Raita Recipe
Equipment
- 1 wok or skillet
- 1 spatula
- 1 mixing bowl
- 1 mixing spoon
- 1 fridge-safe container with lid
Ingredients
- 1 big beetroot (200 grams; 7 ¾ ounces approximately)
- 2 green chilies (use more or less as per preference)
- 1 and ¼ cups yogurt (thick and creamy)
- ¾ teaspoon salt (adjust as per taste)
- 2 tablespoons water
To temper
- 1 teaspoon ghee (or any neutral oil)
- 1 teaspoon cumin seeds
Garnish (optional)
- 1 teaspoon bhuna jeera or crunchy fried cumin seeds and chilies in ghee
- 2 teaspoons chopped cilantro
Instructions
Prep the beetroot
- Wash and peel it. Grate or mince it in a food processor/vegetable chopper.1 big beetroot (200 grams; 7 ¾ ounces approximately)
Chilies
- Cut them into halves, lengthwise.2 green chilies
Make the raita
- Place a wok/skillet on medium-high heat. Add ghee and cumin seeds. Fry till the cumin seeds darken.1 teaspoon ghee, 1 teaspoon cumin seeds
- Add green chilies. When you see blisters on them, add the beetroot.Add salt and water. Turn the heat down to medium, cover, and cook for 6-7 minutes. I like the beetroot to still have some crunch to it. If you like it soft-cooked then cook it for another 2-3 minutes.¾ teaspoon salt, 2 tablespoons water
- Take off from the heat and set aside to cool. Cool for at least 10 minutes - more, if you can. If you are in a rush, put it in the fridge.The beetroot should be completely cool before you add the yogurt. Adding yogurt to hot beetroot will cook the yogurt and curdle it.
- Place the cooked beetroot in a bowl. Add yogurt. Mix well.1 and ¼ cups yogurt
- Garnish as you like (totally optional, though).1 teaspoon bhuna jeera, 2 teaspoons chopped cilantro
- Serve it with a meal or enjoy it as a meal/snack on its own - that is, if you can take your eyes off it 😊
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Ranjana says
Yummy and easy to cook 😋👌
Padma Kumar says
Thank you so much Ranjana. Indeed is it such a delicious dish. Hope you can make it soon.