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This beetroot raita not only tastes delicious but also adds a vibrant touch to your meals with its captivating pretty pink color! 😍

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About Beetroot Raita

This Beetroot Raita Recipe is a Vegetarian Indian Dip (Salad) recipe. It is not only pretty to look at but also a healthy choice!

Made from nutritious beetroots, creamy yogurt, a blend of spices, and herby fresh coriander leaves. This delicious Indian side dish is perfected with aromatic tempered spices.

With its pleasing visuals it also serves a practical role, as it offers a refreshing cooling relief while indulging in a spicy meal. It will definitely steal the spotlight at any dinner party!

If beetroot isn’t part of your diet, you might be overlooking some significant health benefits that it offers. Check some of the beetroot benefits below 👇

Why You’ll Love It

Striking pink hue to add a burst of color to your meal
A natural sweetness that balances the spiciness
Cooling and soothing effect in every bite
Packed with essential nutrients
A versatile side dish that pairs well with most dishes

Beetroot Raita Benefits

This beetroot raita recipe is delicious as well as offers several nutritious benefits. Here are some potential benefits of beetroot raita:

Blood Sugar Regulation: The fiber present in beetroots might help in blood sugar control, making it a smart choice for those with diabetes.

Antioxidant Content: This pink root vegetable is packed with antioxidants and vitamin C.

Rich in Nutrients: Beetroots are full of essential nutrients. They might also be a great source of manganese, potassium, and vitamins.

Weight Loss: If you’re trying to lose weight, this beetroot raita might be a great addition to your meals. Beet raita is low in calories, high in fiber, and packed with essential nutrients. It’s a tasty and healthy option for your diet.

How to Make Beetroot Raita

Step 1 – Prepare Beetroots

There are several ways to cook the beets for this raita recipe. You can choose the one that you find easy to do.

Boil the Beetroots

To begin, wash the beetroots well and trim off the stems but leave about an inch attached.

Then, put them in a big pot, cover them with enough water, and bring it to a boil. Simmer them for 30-40 minutes or until they become soft.

To check if they are cooked, poke them with a knife or a fork. If it goes in easily, it means they are cooked. Let the beetroots cool down and peel them.

Steam the Beetroots

For steaming the beetroots, wash, peel, and cut the beetroots in half. Then, steam them for 20-30 minutes in a steamer basket over boiling water.

Cook until they are fork-tender. Grate the beetroots when they are cooled down.

Pressure Cook the Beetroots

Place the clean beetroots in the pressure cooker with a little water. Wash the beetroots, peel them, cut them in half, and place them in a pressure cooker with little water.

Cook the beets for about 2 whistles or 8-10 minutes in an Instant Pot on high pressure. Grate the beetroots when they are cooled down.

Step 2 – Prepare Yogurt

In a mixing bowl, whisk the yogurt until smooth and creamy. This process helps to achieve a uniform and delightful texture in the yogurt.

Step 3 – Add Seasoning

Add the roasted cumin powder, red chili powder, black salt, regular salt, and chaat masala to the yogurt. Season the raita according to your taste preferences.

This beet raita recipe is very easily customizable, so use the combination of spices that you prefer.

Also Read – Beetroot Patty | The Perfect Snack

Step 4 – Combine & Chill

Combine the grated beetroots, and chopped coriander leaves with the yogurt in the mixing bowl. Mix well. Refrigerate the beetroot raita for at least 15-20 minutes. It is best enjoyed cold.

You can also add other chopped herbs such as mint leaves, parsley, green onions, etc.

Step 5 – Add the Tempering (optional)

In a small pan, heat oil and add cumin seeds. Let them crackle. Next, add the curry leaves to the pan and sauté for a few seconds.

Serving Suggestion

The best thing about this recipe of South Indian style beetroot raita is that it complements a variety of dishes such as rice recipes, pulao, biryani, parathas, etc.

You can use it as a creamy spread in wraps, sandwiches, or burgers.

Serve it as a flavorful dip with vegetable sticks, crackers, nachos, and chips. It provides a refreshing contrast to spicy dishes, offering a cool and soothing element.

Tips & Tricks

Instead of grating the beetroots, you can chop them into small cubes. It will also be quick and convenient.
You can also roast the beetroots, it will add a good caramelized taste.
Use Greek yogurt or thick hung curd for a thicker and creamier texture. Add a little water to adjust the consistency and make it easier to whisk it.
Store the raita in the refrigerator. It’s best to consume it fresh but it stays fresh for 1-2 days when refrigerated.
You can also make carrot beetroot raita. Just grate the raw carrots and add them along with beets and chopped coriander leaves.

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Beetroot Raita Recipe

Transform your regular raita with this vibrant Beetroot Raita. Enjoy the refreshing twist!

Print Recipe Pin Recipe

Cook Time 15

Total Time 15

Course Salad

Cuisine Indian

Servings 2 people

Equipment

1 grater
1 bowl

Ingredients

1 cup beetroot cooked and grated
1 cup thick yogurt
1/4 teaspoon coriander leaves chopped
1/2 teaspoon roasted cumin powder
1/2 teaspoon chaat masala
1/4 teaspoon red chili powder
1/4 teaspoon black salt
salt to taste
1/4 teaspoon sugar

Tempering

1 tablespoon oil
1/4 teaspoon cumin seeds
6-8 nos curry leaves

Instructions

In a bowl, whisk the thick yogurt until smooth and creamy.
1 cup thick yogurt
Add the grated beetroot and chopped coriander leaves to the yogurt and mix well.
1 cup beetroot, 1/4 teaspoon coriander leaves
Add roasted cumin powder, red chili powder, black salt, regular salt, chaat masala and sugar over the mixture. Mix everything well.
1/2 teaspoon roasted cumin powder, 1/2 teaspoon chaat masala, 1/4 teaspoon red chili powder, 1/4 teaspoon black salt, salt, 1/4 teaspoon sugar
In a small pan, heat oil and add cumin seeds. Allow them to splutter, then pour the tempering over the raita.
1 tablespoon oil, 1/4 teaspoon cumin seeds, 6-8 nos curry leaves
Refrigerate the raita for at least 15 minutes before serving to enhance the flavors.
Serve the beetroot raita chilled as a refreshing side dish with biryani, pulao, or any Indian meal.

Video

View this post on Instagram
A post shared by Dinal P. | Recipe Creator (@dinal.paradkar)

Notes

Use young and tender beetroots for the best flavor and color.
Grate the beetroot finely so that it blends well with the yogurt.
For a creamier texture, use hung curd (strained yogurt).
Allow the beetroot raita to chill in the refrigerator for a while before serving.

Keyword Beetroot Raita, beetroot recipes, Raita Recipes, Salad Recipe

Easy & Delicious Beetroot Raita