Beetroot raita is simple, refreshing and pretty-looking side dish for any Indian meal. Here cooked, diced beetroot is added into the yogurt along with a few basic raita spices.
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❤️About This Recipe
Taste & Flavor:
- A slightly sweet taste with earthy flavor from beetroot
- A sweet taste goes well with a slight sourness of the yogurt.
- Refreshing and cooling to your body.
- Soothing to your palate when served with spicy biryani or rice.
Perfect for party or get-to-gather: This beetroot raita has a pink-ish tinge and so it looks eye-catching. This makes a perfect centerpiece dish when serving guests.
The color of the beetroot raita gets darker and darker after storing it in the refrigerator.
🧾Ingredient Notes
You’ll need 5 ingredients only plus salt.
- Plain yogurt: Whenever you’re making raita, make sure to use chilled yogurt. As raita tastes best when served chilled. You can use homemade or store-bought plain yogurt.
- Beetroot: Here cooked beetroot is used. You can steam, roast or pressure cook the beet. Detailed instructions are mentioned below in the recipe card.
- Roasted cumin powder: To make it at home, dry roast the cumin seeds until aromatic and they get a nice golden brown color. Let it cool down and grind into a powder using a spice grinder or mortar and pestle.
- Black salt: It adds a nice zing to the raita. There is no substitute for this ingredient.
👩🍳Step By Step Photo Instructions
1) Take yogurt in a bowl. Add salt, black salt, roasted cumin powder and red chili powder.
2) Whisk until yogurt is smooth and spices are mixed evenly.
3) Add cooked, diced beet. Make sure to add cooled beet (not hot or warm).
4) Mix well and serve.
💭Expert Tips
- Add cooled, room temperature beet to the yogurt. Cook the beetroot ahead of time so it has enough time to cool down. You can even cook a day before and store it in the refrigerator.
- Always use chilled yogurt to make beetroot raita to serve it right away.
- Or make raita a few hours earlier and chill in the refrigerator before serving.
Storage: This beetroot raita can be stored in the refrigerator in an airtight container for 2-3 days. Keep in mind that the pink tinge will keep getting darker.
🍽 Serving Ideas
- Serve beetroot raita with any rice dish e.g. veg biryani, veg pulao, tawa pulao, methi rice, capsicum rice, etc.
- It can be served with paratha e.g. aloo paratha, paneer paratha, methi paratha, cabbage paratha, etc.
- It can be served as a side dish with any Indian meal that consists of dal, rice, roti, sabzi or curry.
FAQs
There are different ways of cooking beetroot. Choose anyone.
- Instant pot (pressure cooker): add about an inch of water in the liner, place the rack and beet on top. Cook on manual, high pressure for 15 minutes. Once cool to touch, peel and dice.
- Boiling: Place the beet in a saucepan and add enough water that the beet is submerged into the water. Once the water comes to a boil, let it simmer for 20-40 minutes (depending on the size small-large).
- Oven roasting: Coat the beetroot skin with oil and wrap it into the foil. Roast into the preheated oven for 40-60 minutes at 400°F (200°C).
Yes, if you like to make raita using raw beetroot then peel the skip and grate it using a box grater, add to the yogurt with the rest ingredients. Just like this carrot raita.
Did you try this beetroot raita recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Beetroot Raita
Ingredients
- 1 small or ½ cup Beetroot cooked, peeled, diced
- 1 cup Plain yogurt
- ½ teaspoon Roasted cumin powder
- ½ teaspoon Red chili powder
- ¼ teaspoon Black salt (Kala namak)
- Salt to taste
- Mint leaves for garnishing
Instructions
- There are different ways of cooking beetroot. Choose anyone. - Instant pot (pressure cooker): add about an inch of water in the liner, place the rack and beet on top. Cook on manual, high pressure for 15 minutes. Once cool to touch, peel and dice. - Boiling: Place the beet in a saucepan and add enough water that the beet is submerged into the water. Once the water comes to a boil, let it simmer for 20-40 minutes (depending on the size small-large). - Oven roasting: Coat the beetroot skin with oil and wrap it into the foil. Roast into the preheated oven for 40-60 minutes at 400°F (200°C).
- Take yogurt in a bowl. Add salt, black salt, roasted cumin powder and red chili powder.
- Whisk until yogurt is smooth and spices are mixed evenly.
- Add cooked, diced beet. Make sure to add cooled beet (not hot or warm). Mix well and serve.
Notes
- Add cooled, room temperature beet (Not hot or not warm) to the yogurt.
- Always use chilled yogurt to make beetroot raita to serve it right away.
- Or make raita a few hours earlier and chill in the refrigerator before serving.
hemalata
Delicious and colourful raita.
veenashankar
healthy raita.. love the color