Beetroot 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.
About This Recipe
Beetroot Raita is an Indian accompaniment made using fresh beetroot, plain yogurt, and a few mild spices. It is a refreshing and cooling side dish that pairs very well with any Indian food.
You can make this raita with or without tempering. I personally like to temper it with peanuts as they add a lovely crunch to the otherwise smooth raita.
This bright pink and vibrant beetroot raita is gluten-free and vegetarian. You can make it in under 20 minutes using simple ingredients.
This raita is loaded with the health benefits of yogurt and beetroots.
Beetroots are rich in fibers and minerals like Calcium, Manganese, Potassium, and Iron. They are a rich source of Vit A, Vit C, and Folic Acid.
Yogurt is a rich source of Proteins and minerals like Calcium, Phosphorus, Magnesium, and Potassium. It is also rich in Vit B 12.
To make the beet raita, you will need fresh red beetroots, plain yogurt, green chili, salt, and roasted cumin powder. Adjust the green chili as per your taste.
Tempering is optional but highly recommended. You will need vegetable oil, mustard seeds, curry leaves, dry red chilies, and peanuts to temper this raita.
How To Make Beetroot Raita
Wash 4 oz (100 g) of beetroot and peel it using a vegetable peeler. Cut the beetroot into ½ inch cubes.
Chop the green chilies.
Gather the remaining ingredients.
Make The Raita
Heat 2 cups of water in a pan over medium-high heat. Once the water comes to a boil, add the beetroot and cook until they are softened (8-10 minutes).
Drain the water and add the beetroot to a blender along with ¼ cup of water. Blend to make a smooth puree.
Add 2 cups of chilled plain yogurt to a bowl and whisk it until it is smooth and creamy.
Add the beetroot puree, salt to taste, 1 teaspoon roasted cumin powder, and 2 teaspoon chopped green chilies and mix well.
Temper The Raita
Heat 2 tablespoon vegetable oil in a small skillet over medium-high heat.
Once the oil is hot, add ½ teaspoon mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds Add 2 whole dry red chilies and 2 tablespoon lightly crushed peanuts to the skillet and fry until they are crispy and golden brown in color.
Pour the tempering over the raita and stir well. Serve chilled.
You can roast the beetroot in an oven or air fryer instead of boiling them.
You can also chop the beetroot into small cubes or grate them instead of pureeing them.
Add chopped onions, tomatoes, and cucumber to this raita to make it more filling and healthier.
You can even add grated carrot to this raita for a change of taste and make beetroot carrot raita.
Tempering is optional. You can serve the raita without it as well.
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.
Beetroot Raita tastes best when served chilled. It pairs well with any Indian food. Serve t for your everyday meals of Dal Roti Sabji, or Dal Rice.
You can refrigerate beetroot raita in an airtight container for up to 2 days. Freezing is not recommended as yogurt might split after thawing.
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Beetroot Raita Recipe
For The Raita
- 4 ounce beetroot (100 g)
- 2 cups chilled plain yogurt
- salt (to taste)
- 1 teaspoon roasted cumin powder
- 2 teaspoons chopped green chilies
- 2 tablespoons vegetable oil
- ½ teaspoon mustard seeds
- 10-12 curry leaves
- 2 whole dry red chilies
- 2 tablespoons crushed peanuts
Make The Raita
- Heat 2 cups of water in a pan over medium-high heat. Once the water comes to a boil, add the beetroot and cook until they are softened (8-10 minutes).
- Drain the water and add the beetroot to a blender along with ¼ cup of water. Blend to make a smooth puree.
- Add yogurt to a bowl and whisk it until it is smooth and creamy.
- Add the beetroot puree, roasted cumin powder, and green chilies and mix well.
Temper The Raita
- Heat vegetable 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 raita and stir well. Serve chilled.