Beetroot Raita

A visually striking accompaniment to Indian dishes; this beetroot raita is super delicious.

With an added layer of crunchy tadka, this yogurt based side is sure to become a favorite!

Indian cuisine is rich in variety for meals. While there is a lot of focus on curries, dal, rice and roti; we take our sides and condiments very seriously.

From yogurt based sides called raita to pickled vegetables and fried sides like papads; we enjoy them all.

If you have ever dined at an Indian Thali restaurant you would have noticed the servers going around with a lot of condiments. Sweet, sour and spicy pickles, raitas, fryums, chips and what not.

While these are sides, they help elevate the meal to a whole new level. So they are super popular and varied based on region and cuisine.

What is Beetroot Raita?

A popular condiment is Raita. Raw or cooked veggies, fruits or other ingredients are mixed with yogurt and seasonings like salt, roasted cumin powder, chili powder etc. Learn more about raitas here.

This cooling condiment is made with chilled yogurt, making it a great side for spicy dishes like biryani. Plus, it is perfect with parathas, roti or naan. Moreover, use it as a dipping sauce for veggie sticks, chips etc.

This recipe is something I grew up with. My mom would often make it with beets and potatoes. Beets were not on my list of favorites and this was a great way to sneak in a few beets without me objecting. Now, I totally love this raita and so I make it often for me and my toddler!

While this raita can be served immediately, I like to keep it ready a while before serving. The beets tend to release all their lovely pink color and make the raita deep pink in a few minutes.

This Beetroot Raita

• is super easy to make with cooked or steamed beets
• makes a great side for rotis or rice and a great dip for chips. Plus, it is perfect for an Indian meal as a side
• is generally loved by kids given its bright color and sweetness
• makes the whole meal colorful with its deep pink color

Generally made with just beets, spices and yogurt, this one needs no cooking.

However, we go one extra step here and add a 'tadka' or tempering using mustard seeds, curry leaves, urad dal and sometimes green chili too.

This step is optional but highly recommended. It gives the raita a lot of crunch and the a great flavor of fried urad dal.

This beetroot raita is my go-to when making an Indian meal for friends or family. Though the other dishes might be neutral in color, this pop of pink makes the entire plate look so beautiful!

Looking for more raita recipes? I have you covered with these delicious recipes:

• Strawberry Raita
• Garlic Raita | Burani Raita
• Mixed Vegetable Raita

Video Recipe

Ingredients

Beetroot: An essential ingredient in the recipe, fresh beets work well for the recipe.

You can also use cooked beets from the store and they both work equally well. Just pick the natural ones and not the ones with added vinegar etc.

Yogurt: Any plain yogurt work for this beetroot raita recipe. I like to make mine using the Instant Pot and this easy recipe. Store bought Greek and regular yogurt work just as well too.

Dry Spices: I have used Red Chili powder, dhania jeera powder, salt and jeera powder to season the yogurt. 

Adding a hint of sugar in raitas is common but given that the beets are sweet I skip that here. 

Tadka: Though the tadka is optional in the recipe it is highly recommended. It adds so much flavor and depth that I almost NEVER make this raita without it. 

For the tadka you need any neutral oil and other ingredients like mustard seeds, asafetida, cumin seeds and curry leaves. Urad dal tastes amazing in the raita and so I strongly recommend adding some.

Moreover, if you like the raita spicy, add some chopped green chili. It will make the raita delicious.

Step by Step Instructions to make Beetroot Raita

1- Cook the beets, peel and grate them. The beets can be steamed or boiled till fork soft. Add plain yogurt to a bowl. Add the dry spices.

2- Whisk till smooth. 

3- Then add in the grated beets.

4- Mix everything well. 

5- In a small pan heat oil. Add mustard seeds and let them pop. Then add the cumin seeds, asafetida and urad dal. Let the dal become golden brown. 

6- Next, add curry leaves and turn down the flame.

7- Transfer the tadka to the raita and add cilantro. 

8- Mix the betroot raita well and serve with some additional tadka on top (optional).

Tips and Notes

• Use thick yogurt for a creamy raita. The beetroot tends to add a lot of moisture when it mixes with salt and will result in a soggy raita.

• Adding the tadka is optional but it adds a lot of flavor to the raita. 

• Roasted cumin powder works best for the recipe. Dry roast the cumin seeds for maximum flavor. 

• The raita can be enjoyed as soon as it is made or after a while. The color deepens as the raita stands.