Beetroot Raita is an Indian accompaniment that is healthy, refreshing, vibrant, colorful, and delicious! It consists of plain yogurt with healthy beets, seasonings, and herbs.
This Beetroot Raita can be served as a side dish, or it is great to have as a healthy and filling snack. In addition, you can easily customize or bring variation to the recipe by modifying or adding your choice of elements!
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Healthy and Delicious Beetroot Raita
Raita is popular in India and served as an accompaniment or side dish with a main course. It is popularly paired with Biriyani or Pulao.
Various Raita recipes include Fruit Raita / Healthy Mixed Fruit Raita, Boondi Raita (Quick and Easy), Pomegranate Raita / Anar Raita and Cucumber Raita (Easy and Healthy). And Beetroot Raita is another addition to this list.
Beetroot raita is made with yogurt, boiled and shredded beets, seasonings, and cilantro. It is further tempered with mustard seeds, green chilis, and curry leaves.
It is mildly spicy and tangy, and beets add natural sweetness to the raita. Spices like black salt and chaat masala add highly earthy flavors to the dish.
I have boiled the beets before shredding them. However, raw beets can also be used for this raita. Boiling removes the raw flavor of the beetroot, so if you do not like the raw taste of beets, I highly recommend boiling them.
Beetroots are highly nutritious and packed with essential vitamins and minerals. They are low in calories and fat, hence suited for weight loss diet or to maintain healthy weight. Beet also provides a beautiful dark pink hue to the dish, making it pleasant and appetizing!
Why You Will Love This Raita
- Beetroot Raita is healthy, nutritious, and flavorful.
- The raita is refreshing and loaded with shredded beets.
- It is perfect as a healthy snack or side dish.
- Beets provide a beautiful dark pink hue, making the raita appetizing.
- This Beet Raita can be enjoyed during any season of the year.
- The recipe is easy and quick to make with only pantry staples.
Ingredients and Notes
- Beetroots: I make this raita either using raw beets or boiling them before shredding. When I want to make Beetroot Raita quickly, within 10 minutes, I grate the raw beets and use them for the recipe. But when I have enough preparation time, I boil the beets for this recipe. Boiling removes the raw flavor and taste from the beets and makes them tender. So, you can either use raw or cooked beets, depending on your preference.
- Yogurt: I have used homemade Yogurt to make this Raita. But you can use store-bought plain yogurt if you do not have homemade. You can also use Greek yogurt to make the Raita extra creamy and rich. However, make sure to use fresh yogurt that is not sour for the best taste.
- Salt: I added pink salt to the raita, but you can add your choice of salt to taste. This recipe also calls for black salt. So, initially add a little salt, and after adding black salt, taste and add more salt if needed.
- Black Salt: Believe me, it goes super well with this Raita. Try not to skip it!
- Roasted Cumin Powder: Roasted cumin powder adds a delicious earthy flavor to the Raita. I will highly recommend using it. So, if you do not have roasted cumin powder, toast the seeds on low-medium heat until they are fragrant, for about 3-4 minutes. Then, let them cool and crush them on a flat surface using a rolling pin, and it’s easy!
- Chaat Masala: Chaat masala adds more flavors to the Raita. But if you do not have it, you can skip it. And instead, add roasted cumin powder and black salt a bit more.
- Cilantro: This herb adds fresh and earthy flavors to the Raita.
- For the Tadka: Tempering makes Beetroot Raita extra flavorful. I used oil, mustard seeds, green chilis, and curry leaves. If you do not like to add spiciness, skip green chilis.
How To Make Beetroot Raita
Cooking the Beets
- Top and tail the beetroots and place them in a pan of water.
- Bring the water to a boil on medium heat, then cook the beets until tender and a knife easily slides through them.
- Alternatively, beets can be cooked in a pressure cooker or instant pot.
- Drain and let the beets cool enough to handle.
- Then, peel the skin using your fingers or the back of a knife.
- Finely grate the beets and set them aside.
Making the Beetroot Raita
- In a mixing bowl, add yogurt and whisk well until smooth.
- Add salt, black salt, roasted cumin powder, and chaat masala, and whisk to mix everything well.
- Add grated beetroots and mix again.
- Taste and adjust the seasonings if required.
- Now, add finely chopped coriander leaves, mix and set aside.
Tempering the Raita
- Heat oil in a small pan and add mustard seeds.
- When the seeds start to crackle, add green chilis and curry leaves.
- Saute until the curry leaves are crispy.
- Turn off the heat and pour the tempering over the Beetroot Raita.
- Mix well and serve the raita immediately, or let it chill in the fridge until serving.
Serving Suggestions
Serve the Beetroot Raita with different rice dishes like Pulao and Biriyani. This Raita goes well with Tomato Rice, Tawa Pulao, Methi Pulao, or Palak Paneer Pulao.
This raita perfectly accompanies everyday Indian meals of Roti, Sabji, and Dal.
We can serve this Raita as a side dish with most Indian main courses.
It is good to have this healthy raita as a snack anytime as well.
Serve the Beet Raita with Methi Thepla / Fenugreek Flatbread or Paneer Paratha (No Onion No Garlic).
Variations
Raw Beets: If you like to have this raita with raw beets, do not cook the beets. Wash the beets thoroughly, peel the skin, and finely grate them.
Beet Chunks: Instead of grating the cooked beets, you can cut them into small chunks and add them to the yogurt.
Mint Leaves: Add finely chopped fresh mint leaves or a pinch of dried mint powder for more flavor.
Nuts: Add finely chopped nuts of choice to make the Beetroot Raita healthier.
Red chili Powder: Add red chili powder to the yogurt and skip green chilis from the tempering.
Storage
Serve the Beetroot Raita immediately, or let it chill in the fridge until serving.
This raita is best served fresh or within a few hours of making it. Leftovers can be refrigerated in an airtight container for a day or two, but the taste may slightly change.
This Raita can not be frozen.
Helpful Tips For Beetroot Raita
Yogurt: I have used plain homemade yogurt to make this raita with a medium-thick consistency. But for a very thick raita, you can use hung yogurt or Greek yogurt. Also, whisk the yogurt and make it smooth before adding other ingredients.
Seasonings: You can easily omit the spice you do not have or adjust the quantity of spices to your taste preferences.
Scaling: This recipe can be halved or doubled easily.
More Raita Recipes
Recipe Card
Beetroot Raita (Healthy and Delicious)
Ingredients
For Cooking the Beets
- 2 medium beetroots
- 2 cups water
For the Raita
- 2 cups plain yogurt
- ½ teaspoon salt
- ½ teaspoon black salt
- 1 teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- 1 tablespoon finely chopped coriander leaves (optional)
For the Tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 green chili slitted
- 7-8 curry leaves
Instructions
Cooking the Beets
- Top and tail the beetroots and place them in a pan of water. Bring the water to a boil on medium heat, then cook the beets until tender and a knife easily slides through them.
- Alternatively, beets can be cooked in a pressure cooker or instant pot.
- Drain and let the beets cool enough to handle. Then, peel the skin using your fingers or the back of a knife. Finely grate the beets and set them aside.
Making the Beetroot Raita
- In a mixing bowl, add yogurt and whisk well until smooth. Add salt, black salt, roasted cumin powder, and chaat masala, and whisk to mix everything well.
- Add grated beetroots and mix again. Taste and adjust the seasonings if required.
- Now, add finely chopped coriander leaves, mix and set aside.
Tempering the Raita
- Heat oil in a small pan and add mustard seeds. When the seeds start to crackle, add green chilis and curry leaves. Saute until the curry leaves are crispy.
- Turn off the heat and pour the tempering over the Beetroot Raita. Mix well and serve the raita immediately, or let it chill in the fridge until serving.
Storing Suggestions
- Serve the Beetroot Raita immediately, or let it chill in the fridge until serving.
- This raita is best served fresh or within a few hours of making it. Leftovers can be refrigerated in an airtight container for a day or two, but the taste may slightly change.
- This Raita can not be frozen.
Notes
- Yogurt: I have used plain homemade yogurt to make this raita with a medium-thick consistency. But for a very thick raita, you can use hung yogurt or Greek yogurt. Also, whisk the yogurt and make it smooth before adding other ingredients.
- Seasonings: You can easily omit the spice you do not have or adjust the quantity of spices to your taste preferences.
- Scaling: This recipe can be halved or doubled easily.
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