--- title: "Beetroot Raita Recipe (Beet Raita)" url: https://www.whiskaffair.com/roasted-beetroot-raita-recipe/ date: 2025-08-30 modified: 2025-09-15 lang: en author: "Neha Mathur" description: "Beetroot Raita (Beet Raita or Chukandar Ka Raita) is an Indian accompaniment made with yogurt, beets, and a few spices. This raita tastes great with any Indian food and comes together in under 20 minutes using simple ingredients. Here is how to make it." categories: - "Indian" - "Indian Gluten Free" - "Raita" image: https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-2-3.jpg word_count: 1516 --- # Beetroot Raita Recipe (Beet Raita) **Beetroot Raita (Beet Raita or Chukandar Ka Raita) **is an Indian accompaniment made with yogurt, beets, and a few spices. This raita tastes great with any Indian food and comes together in under*** ***20 minutes using simple ingredients. Here is how to make it. If you want to include beetroot in your diet, try these recipes too: [Beetroot Curd Rice](https://www.whiskaffair.com/beetroot-curd-rice-recipe/), [Beetroot Oats Idli](https://www.whiskaffair.com/instant-beetroot-oats-idli-recipe/), [Beetroot Chaas](https://www.whiskaffair.com/chukandar-chaas-beetroot-buttermilk/), [Beetroot Poriyal](https://www.whiskaffair.com/beetroot-poriyal/), and [Beetroot Rasam](https://www.whiskaffair.com/beetroot-rasam-recipe/). ![Beetroot raita served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-2-1.jpg) ## About Beetroot Raita **Beetroot Raita (Beet Raita or Chukandar Ka Raita) **is an Indian accompaniment made with* *fresh beetroot, plain yogurt, and mild spices. It is a** cooling side dish** that pairs very well with any Indian food or can be served as a refreshing salad. Beetoot Raita has a **mildly** **sweet and tangy taste** and is cooling and soothing for the gut. This bright pink and vibrant beetroot raita recipe is** gluten-free, vegetarian, and can be easily made vegan. ** There are **multiple ways to make this raita**. You can make it with cooked beets or uncooked ones. You can either grate, chop, or puree the beetroots. It can also be made with or without tempering. I am sharing all these methods, along with a few other variations, in this post. ## Ingredients ### For The Raita ![Beetroot raita ingredients.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Ingredients_.jpg) To make the beetroot raita, you will need fresh red beetroots, plain yogurt (dahi, curd), green chilies, salt, and roasted cumin powder. Adjust the green chilies as per your taste. You can also use Greek yogurt as a substitute for plain yogurt. To make it vegan, replace plain yogurt with any vegan yogurt of your choice. All the other ingredients are vegan-friendly. Add some [Chaat Masala Powder](https://www.whiskaffair.com/homemade-chaat-masala-recipe/), black salt (kala namak), a pinch of hing (asafetida), and black pepper powder to spice up the raita. ### For The Tempering ![Beetroot raita tempering ingredients.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Ingredients-2.jpg) Tempering is optional but highly recommended. The peanuts add a lovely crunch to beet raita. To temper this raita, you will need oil, brown mustard seeds, curry leaves, dry red chilies, and raw peanuts. You can also add a tsp of white urad dal to the tempering for a nice crunch. Cumin seeds are also a great addition to tempering. Garnish the raita with cilantro (fresh coriander leaves) or mint leaves. ## How To Make Beet Raita ### Preparation Wash 100 g (1 medium-sized) beetroot and peel it using a vegetable peeler. Chop off 1/2-inch pieces from the top and bottom and cut the beetroots into 1/2-inch cubes. **Tip** - Be cautious when handling beets. They leave permanent marks on the clothes and color the surfaces that come into contact with them. Use an old chopping board and knife, and wear an apron. Chop the green chilies. Gather the remaining ingredients. ### Make The Beetroot Raita Heat 2 cups of water in a pan over medium-high heat. Once the water comes to a boil, add the beetroots. Cover the pan with a lid and cook until they are softened (8-10 minutes). **Note **- You can cook the beetroot in a traditional pressure cooker or an Instant Pot. I am sharing the methods below in case you would like to review them. ![Beetroot cubes added to boiling water.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-2.jpg) Drain the water and add the beetroot to a blender or a food processor along with 1/4 cup of cold water. Blend to make a smooth puree. **Tip** - You can use the leftover water from boiling the beets to make curries or knead the dough. ![Cooked beetroot added to a blender along with some water.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-3.jpg) ![Smooth beetroot puree.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-4.jpg) Add 2 cups of chilled plain yogurt to a bowl and whisk until smooth and creamy. ![Yogurt whisked in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-5.jpg) Add the following ingredients to the bowl and mix well.  - beetroot puree - 1/2 tsp salt - 1 tsp roasted cumin powder - 2 tsp finely chopped green chilies **Note** - You can add some water to thin the raita if it is too thick for your liking. The ideal consistency should be like that of custard. **Note** - Instead of cooking the chopped beet and then pureeing it, you can cook the whole beetroot until it is tender and then chop, grate, or puree it to add to the raita. ![Beetroot puree, salt, cumin powder and green chilies added to the bowl.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-6.jpg) ![Ready beetroot raita.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-7.jpg) ### Temper The Raita (Optional) Heat 2 tbsp oil in a small skillet over medium-high heat. ![Oil for tempering heating in a skillet.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-8.jpg) Once the oil is hot, add 1/2 tsp brown mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds. ![Mustard seeds and curry leaves crackled in hot oil in a pan.](https://www.whiskaffair.com/wp-content/uploads/2021/08/Beetroot-Raita-Step-15.jpg) Add 2 whole dry red chilies and 2 tbsp lightly crushed raw peanuts to the skillet and fry until they are crispy and golden brown. ![Mustard seeds, curry leaves, dry red chilies and peanuts fried in oil.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-10.jpg) Pour the tempering over the beet raita and stir well. Serve chilled. **Tip **- Save some tempering for garnishing. ![Tempering poured over ready beet raita.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-Step-11.jpg) ## Frequently Asked Questions **How do I cook beets in an Instant Pot?** Wash the beets well with water and chop off 1/2-inch pieces from the top and bottom. Add 1 cup of water to the inner insert of the Instant Pot. Keep a trivet and place the beets over it. Secure the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 15 minutes at high pressure. Once the timer goes off, release the pressure manually by moving the valve to the venting position (Use the back of a spoon to move the valve). Open the lid and take out the cooked beets using a tong. Let them cool, then peel off the skin. Grate, chop, or puree the beets and use them to make the beet raita. **How do I cook beets in a traditional pressure cooker?** Wash the beets well with water and chop off 1/2-inch pieces from the top and bottom. Add them to a pressure cooker along with 1 cup of water. Pressure cook for 1 whistle on high heat. Then, reduce the heat to low and cook for 8 minutes. Remove the cooker from the heat and release the pressure. Open the lid and take out the cooked beets using a tong. Let them cool, then peel off the skin. Grate, chop, or puree the beetroot and use it to make the beetroot raita. **Is it necessary to cook beets?** No, not necessary at all. You can peel the raw beetroot and grate it using the small holes of a box grater. Then mix the grated beetroot with the yogurt and spices, and your raita with uncooked beets is ready. ## Variations You can add chopped onions, tomatoes, and cucumber to this raita. You can also add raw grated carrot or shredded cabbage to this raita for a change of taste. Tempering is optional. You can also serve the beetroot raita without it. Replace peanuts with almonds or cashew nuts for a taste change. Add beetroot powder instead of fresh beets to this raita to make it quicker. ## Storage Suggestions You can refrigerate beetroot raita in an airtight container for up to** 2 days**. Freezing is not recommended, as yogurt might split after thawing. You can cook and refrigerate the beets for up to 4 or 5 days. Use it whenever you want ot make the beet raita. ## You Might Also Like [![Bhindi Raita (Okra Raita, Spiced Yogurt With Crispy Okra) is a refreshing raita recipe with crispy bhindi added to mildly spiced yogurt. Serve it on the side with your everyday Indian meals. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2017/11/Bhindi-Raita-2-3-600x800.jpg)](https://www.whiskaffair.com/bhindi-raita/)Raita ### Bhindi Raita Recipe [![Potato raita (aloo ka raita) served chilled in a bowl, garnished with curry leaves, cumin seeds, and dry red chili.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Aloo-Raita-2-3-600x800.jpg)](https://www.whiskaffair.com/aloo-raita-recipe/)Raita GFIndian Gluten Free ### Aloo Raita Recipe (Potato Raita) [![Bowl of makhana raita (fox nut raita) garnished with whole makhana, cilantro and red chili powder.](https://www.whiskaffair.com/wp-content/uploads/2022/03/Makhana-Raita-2-3-600x800.jpg)](https://www.whiskaffair.com/makhana-raita-recipe/)Raita GFIndian Gluten Free ### Makhana Raita Recipe (Foxnut Raita) [![Bowl of creamy bathua raita (lamb’s quarters yogurt dip) garnished with herbs.](https://www.whiskaffair.com/wp-content/uploads/2014/12/Bathua-ka-Raita-2-3-600x800.jpg)](https://www.whiskaffair.com/bathue-ka-raita/)Raita GFIndian Gluten Free ### Bathua Raita Recipe ![Beetroot Raita (Beet Raita, Chukandar Ka Raita) is an Indian accompaniment made using yogurt, beet, and a few spices. This raita tastes great with any Indian food and comes together in under 20 minutes using simple ingredients. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Beetroot-Raita-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/beetroot-raita-recipe-beet-raita) - 4.88 from 8 votes ## Beetroot Raita Recipe (Beet Raita) **Beetroot Raita (Beet Raita, Chukandar Ka Raita)** is an Indian accompaniment made using yogurt, beet, and a few spices. This raita tastes great with any Indian food and comes together in under*** ***20 minutes using simple ingredients. Here is how to make it. Prep Time5 minutes minsCook Time15 minutes minsTotal Time20 minutes mins Course: RaitaCuisine: IndianDiet: Gluten Free, Vegetarian Servings: 4 people Calories: 187kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### For The Raita 100 grams beetroots or 1 medium-sized beetroot, peeled and cut into ½ inch cubes- ¼ cup water plus 2 cups for boiling the beets- 2 cups chilled plain yogurt (dahi, curd)- ½ teaspoon salt or to taste- 1 teaspoon roasted cumin powder- 2 teaspoons finely chopped green chilies or to taste #### For Tempering - 2 tablespoons oil- ½ teaspoon brown mustard seeds- 10-12 whole curry leaves- 2 whole dry red chilies- 2 tablespoons crushed raw peanutsUS Customary - Metric ### Instructions #### Cook The Beetroot - Heat 2 cups of water in a pan over medium-high heat. Once the water comes to a boil, add the beetroots. Cover the pan with a lid and cook until they are softened (8-10 minutes).- **Note – **You can also cook the beetroot in a traditional pressure cooker or instant pot. I am sharing the methods in notes, just in case you want to check.- Drain the water and add the beetroot to a blender along with ¼ cup of cold water. Blend to make a smooth puree.- **Tip** – You can use the leftover water from boiling the beets to make curries or knead the dough. #### Make The Raita - Add yogurt to a bowl and whisk it until it is smooth and creamy.- Add the beetroot puree, salt, cumin powder, and green chilies to the bowl and mix well. - **Note** – You can add some water to thin the raita if it is thick for your liking. The ideal consistency should be like that of custard. #### Temper The Raita - Heat oil in a small skillet over medium-high heat.- Once the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds. - Add dry red chilies and lightly crushed peanuts to the skillet and fry until they are crispy and golden brown in color.- Pour the tempering over the beet raita and stir well. Serve chilled.- **Tip **– Save some tempering for garnishing. ### Video ### Notes **Be careful while handling the beets**. They leave permanent marks on the cloths and color the surfaces that come into their contact. Use an old chopping board and knife and wear an apron.     ### Nutrition Calories: 187kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 96mg | Potassium: 390mg | Fiber: 2g | Sugar: 9g | Vitamin A: 430IU | Vitamin C: 85mg | Calcium: 176mg | Iron: 1mg