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Home » Easy Vegetarian Gluten Free Recipes

Published: Sep 17, 2020 · Modified: Mar 9, 2023 by Padma Kumar

Simple Beetroot Raita Recipe

Jump to Recipe Jump to Video Print Recipe

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!

Beet raita served in a round white bowl with roasted cumin, green chilies, and fresh herbs as garnish.

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.

Jump to:
  • Allergens Free Labels
  • Why you will love this recipe
  • Ingredients for beet raita recipe
  • Instructions
  • Tips and notes
  • Variations to beet raita
  • Storage and serving suggestions
  • FAQs
  • 📖 Recipe
  • Comments

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.

Ingredients for beetroot raita recipe placed in small bowls. The bowls are placed on a grey and white patterned backdrop.

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).

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them 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.

Minced beetroot is placed in a round white bowl for making raita.

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.
A close-up photo of bright pink beet raitha with tadka of roasted cumin, chilies, and fresh herbs.

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. - Padma

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

Is it good to eat beetroot with curd?

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.

How do you make beets taste delicious?

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.

Do you peel beets before boiling?

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

📖 Recipe

Beet raita served in a round white bowl with roasted cumin, green chilies, and fresh herbs as garnish.

Beautiful and Delicious Beetroot Raita Recipe

Padma Kumar
Such a gorgeous-looking dish and equally delicious 😍
This beetroot raita recipe requires just 6 ingredients and comes together in under 30 minutes. Keeps in the fridge for 2-3 days.
The sweetness of the beetroot, the tartness of the yogurt, and the creamy texture make this raita addictive 😆
5 from 34 votes
Print Pin Email Save Saved Recipe!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Cooling Time 10 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Indian
Servings 4
Calories 74 kcal

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

YouTube video

Notes

Allergens-free labels: Beetroot raita is gluten-free, nut-free, allium-free, soy-free, and grain-free. 
Beetroot: 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. 
Consistency: This raita is thicker than cucumber raita and tomato raitha. You can, if you want, add some buttermilk or some water to make it runnier. 
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. 
Storage: 
Additional garnish: I like to fry some cumin seeds in ghee till they are dark brown (like bhuna jeera). The roasted cumin adds such a lovely crunch and earthy flavor to the raita! 😍

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Nutrition Facts
Beautiful and Delicious Beetroot Raita Recipe
Amount per Serving
Calories
74
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1.8
g
11
%
Cholesterol
 
11
mg
4
%
Sodium
 
513
mg
22
%
Potassium
 
288
mg
8
%
Carbohydrates
 
9
g
3
%
Fiber
 
11
g
46
%
Sugar
 
7.7
g
9
%
Protein
 
3.6
g
7
%
Calcium
 
106
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
74
Calcium
 
106
mg
11
%
Iron
 
1
mg
6
%

Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.

Keyword allium free, beetroot, cumin, under 30 minutes recipe, yogurt
Like this recipe? Please share it with your friends @mygoodfoodworld or tag #mygoodfoodworld

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Reader Interactions

Comments

  1. swathi iyer says

    August 27, 2023 at 8:23 pm

    5 stars
    Beetroot raitha looks delicious perfect treat for hot days. Here it is a heat.

    Reply
    • Padma Kumar says

      September 01, 2023 at 12:20 am

      Thank you Swathi. I loved it chilled on a warm day.

      Reply
  2. Deborah Leader says

    August 25, 2023 at 7:23 pm

    5 stars
    I used non dairy yogurt and it was divine. Loved the addition of cumin seeds.

    Reply
    • Padma Kumar says

      September 01, 2023 at 12:19 am

      Non dairy yogurt is a great idea Deborah! So glad you liked it.

      Reply
  3. Jerika says

    August 25, 2023 at 9:34 am

    YUM! What an awesome combination! This beetroot raita is so delicious and right amount of sweetness that I'm looking for. Thanks!:)

    Reply
    • Padma Kumar says

      September 01, 2023 at 12:19 am

      Its that sweet tart balance of the beetroot and the yogurt that I love about this recipe. Thank you Jerika.

      Reply
  4. Marcellina says

    August 25, 2023 at 4:23 am

    5 stars
    I've made cucumber raita but never with beetroot. This recipe has come at a perfect time because I've got beetroots almost ready in the veggie garden. Looking forward to trying this recipe!

    Reply
    • Padma Kumar says

      September 01, 2023 at 12:18 am

      Yay! So happy that you will be trying it soon.

      Reply
  5. Jacqueline Debono says

    August 23, 2023 at 9:58 pm

    5 stars
    I love beetroot and this beetroot raitha was so delicious and easy to make. I'll definitely be making it time and again!

    Reply
    • Padma Kumar says

      September 01, 2023 at 12:17 am

      It is our family's favorite. Thank you.

      Reply
  6. Ranjana says

    March 13, 2023 at 4:24 pm

    5 stars
    Yummy and easy to cook 😋👌

    Reply
    • Padma Kumar says

      May 29, 2023 at 8:12 pm

      Thank you so much Ranjana. Indeed is it such a delicious dish. Hope you can make it soon.

      Reply
5 from 34 votes (29 ratings without comment)

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Picture of Padma Kumar creator of mygoodfoodworld.

Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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