• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Published: Apr 15, 2022 · Modified: Dec 8, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Beetroot Raita

    Jump to Recipe Jump to Video Print Recipe

    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 definitely a favorite!

    A white bowl with beetroot raita, topped with crunchy tadka and mint leaves on a slate board.

    Indian cuisine is rich in variety for meals. While there is a lot of focus on curries, dal, rice and naan; 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.

    Jump to:
    • What is Raita
    • This recipe of Beetroot Raita
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Storage and Serving
    • Recipe FAQs
    • Pairings
    • More Yogurt based Recipes
    • Beetroot Raita

    What is Raita

    Raita is a popular condiment. 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 on wikipedia.

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

    This recipe of Beetroot Raita

    Beetroot Raita is something I grew up eating. My mother 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!

    It has a great color that deepens as the raita stands. And based on the amount of beets added we can get every shade of pink in the raita.

    Why this recipe works

    • It is super easy to make with cooked or steamed beets.
    • Beets are full of nutrition and these are great to add in the recipe.
    • It makes a great side for rotis or rice.
    • Plus, it is a perfect dip for chips and crudités.
    • It is generally loved by kids given its bright color and sweetness.
    • This raita comes together in under 15 minutes.
    • The recipe is naturally gluten-free.
    • It makes the whole meal colorful with its deep pink color.
    • This beetroot raita can be made ahead of time. The pink color deepens as it stands.

    Ingredients and Substitutions

    Ingredients for Beetroot raita arranged in small bowls on a gray surface.
    • 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 with this easy yogurt recipe. Store bought Greek yogurt works too, but has to be thinned out to make it the right consistency.
    • 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. 
    • Tempering: 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.
    • The same recipe can be made with more vegetables like cucumber, onions, boiled potatoes, cucumber and carrots too.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    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. 

    Collage steps to make beetroot raita; cook the beetroots and add spices to yogurt and mix well.

    3- Then add in the grated beets.

    4- Mix everything well. 

    Collage steps to make beetroot raita; add grated beets and mix in.

    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.

    Collage steps to make beetroot raita; prepare the tempering in oil in a small pan.

    7- Then transfer the tadka to the raita and add cilantro. 

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

    Collage steps to make beetroot raita; transfer the tempering on raita and serve with cilantro on top.

    Expert Tips and Notes

    • Use thick yogurt for a creamy raita. However, using Greek Yogurt needs to thinned out with some water.
    • Beetroot tends to add a lot of moisture when it mixes with salt and will result in a soggy raita if the yogurt is too thin.
    • Adding the tadka (tempering) is optional but it adds a lot of flavor to the raita. I like to temper it in oil and not ghee. However, ghee can also be used.
    • Roasted cumin powder works best for the recipe. Dry roast the cumin seeds and process to a powder for maximum flavor. 
    • Store raita in the refrigerator after making. It does get sour if placed outside for long.
    • Like most traditional raita recipes, we can also add some crushed mustard seeds in the recipe. That is the true reason why we call it rai-ta (rai meaning mustard seeds).
    • The raita can be enjoyed as soon as it is made or after a while. The color deepens as the raita stands.
    • In order to make the raita Vegan; we can use coconut yogurt in place of regular. As it has a thick consistency and makes a great Vegan alternate.
    A white bowl with beetroot raita, with other Indian sides around it.

    Storage and Serving

    This raita is great right after making. Simply mix, add tadka and enjoy.

    However, the same can be made ahead. To do so, mix everything and pour over the tempering. Mix well and transfer to an airtight container. Pop this in the refrigerator and serve later.

    We can easily store the raita for 2 days. After that it tends to become sour.

    We can enjoy this raita as a side with paneer biryani, tofu tikka biryani, lemon rice or vegetable biryani.

    Moreover, it makes a great meal with steamed rice, naan, paneer jalfrezi, dal, pickled onions and kachumber.

    Recipe FAQs

    Can we make betroot raita with raw beets?

    No we cannot. Raw beet tends to have a distinct flavor that does not taste great in raita. Instead we use steamed or boiled beetroots for the raita.

    How can we make Vegan raita?

    To make the raita Vegan, simply substitute regular yogurt with coconut yogurt. It is creamy and thick and makes a great substitute.

    Can we add more vegetables to the raita?

    Yes certainly. Adding finely diced cucumber, carrot, tomatoes and onions work well with beetroot in the raita.

    A gray background with a bowl of beetroot raita, rice, paneer, dal, naan and onions in small bowl.

    Pairings

    Here are some amazing pairings for beetroot raita. These make a great meal that is colorful, flavorful and delicious.

    • Instant Pot Quinoa Bisibelebath
    • 30-Minute Instant Pot Vegetable Biryani
    • Oval platter with lemon rice against a dark background; with raita, papad and onions on the side.
      Lemon Rice
    • Easy Paneer Vegetable Biryani

    More Yogurt based Recipes

    • Strawberry Raita
    • paneer board on wooden board
      Paneer Board
    • Rose Shrikhand Popsicles
      Rose Shrikhand Popsicles
    • A mix of yogurt based quinoa with tempering in a green flower shaped bowl with a spoon on the side on a black background.
      Yogurt Quinoa

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Beetroot Raita in a bowl with tadka on top

    Beetroot Raita

    Smruti
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 4
    Calories 154 kcal

    Ingredients
      

    • 2 medium Beetroots cooked or steamed
    • 2 cups Yogurt
    • 1 teaspoon Salt
    • ½ teaspoon Red Chili Powder optional
    • ½ teaspoon Dhania Jeera Powder
    • ½ teaspoon Roasted Jeera Powder

    For the Tadka

    • 1 tablespoon Oil
    • ½ teaspoon Mustard Seeds
    • ½ teaspoon Cumin Seeds
    • ⅛ teaspoon Asafetida
    • 1 ½ teaspoon Urad dal
    • 3 Curry Leaves

    Instructions
     

    • Cook the beets, peel and grate them. The beets can be steamed or boiled till fork soft.
    • Take yogurt in a bowl and add the dry spices.
    • Whisk till smooth.
    • Add the grated beets and mix well. 
    • In a small pan heat oil. Add mustard seeds and let them pop. 
    • Add the cumin seeds, asafetida and urad dal. Let the dal become golden brown.
    • Add curry leaves and turn down the flame.
    • Transfer the tadka to the raita and add cilantro. 
    • Mix the betroot raita well and serve with some additional tadka on top (optional).

    Video

    Notes

    • Use thick yogurt for a creamy raita. However, using Greek Yogurt needs to thinned out with some water.
    • Beetroot tends to add a lot of moisture when it mixes with salt and will result in a soggy raita if the yogurt is too thin.
    • Adding the tadka (tempering) is optional but it adds a lot of flavor to the raita. I like to temper it in oil and not ghee. However, ghee can also be used.
    • Roasted cumin powder works best for the recipe. Dry roast the cumin seeds and process to a powder for maximum flavor. 
    • Store raita in the refrigerator after making. It does get sour if placed outside for long.
    • Like most traditional raita recipes, we can also add some crushed mustard seeds in the recipe. That is the true reason why we call it rai-ta (rai meaning mustard seeds).
    • The raita can be enjoyed as soon as it is made or after a while. The color deepens as the raita stands.
    • To make the raita Vegan; we can use coconut yogurt in place of regular. It has a thick consistency and makes a great Vegan alternate.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 154kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 16mgSodium: 710mgPotassium: 488mgFiber: 3gSugar: 12gVitamin A: 262IUVitamin C: 20mgCalcium: 176mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Easy Makhana Bhel
    Gajar Halwa Ice Cream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Fall Recipes

    • A bowl filled with stir fried Brussels Sprouts with peppers and a fork on the side.
      Stir Fried Brussels Sprouts
    • Instant Pot Apple Cider
    • Pumpkin shaped rolls in a bowl with a small bowl with pepitas next to it.
      Vegan Pumpkin Dinner Rolls
    • Whole roasted cauliflower in creamy sauce in a green plate with cilantro and onions on the side.
      Instant Pot Whole Roasted Cauliflower in Creamy Sauce
    • Air Fryer Vegetable Pot Pie
    • How to make Spinach Artichoke Phyllo Cups
      Spinach Artichoke Phyllo Cups

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Herbivorecucina.com