Beetroot raita is a refreshing, nutritious Indian side dish that pairs beautifully with roti, rice, pulao, or paratha. It’s particularly welcome as a chilled salad on hot summer days. This simple recipe combines smooth yogurt, cooked shredded beets, and light seasoning. A warm tadka (tempering) on top is optional but brings great flavor. The recipe is naturally gluten-free and can easily be made vegan.
Beetroot is inexpensive, versatile, and packed with nutrients. It adds a vibrant color to any dish and makes it easier to get children interested in healthy food. Beets are a good source of potassium, dietary fiber, magnesium, vitamin C, iron, folate, manganese, vitamin B6, and more, making them a worthwhile addition to your weekly menu.
Meal-prep beets for easy cooking
- Cook several beets at once (4–5) and store them in the refrigerator to use across recipes like soups, salads, sandwiches, pasta, curries, and parathas.
- Prepare beets in different ways: shred a few, slice some in a food processor, and puree the rest for sauces or soups.
- The easiest method is to pressure-cook beets with their skins on.
- Trim the green tops before cooking — don’t discard them; beet greens make a delicious stir-fry.
- Wash beets under cold water and brush off dirt. Prick each beet a few times with a knife (or halve them) to speed up cooking.
- Pressure-cook or steam the beets until tender; when cooled, the skins slip off easily, which is far simpler than peeling raw beets.
Ingredients for beetroot raita
The ingredient list is short and straightforward. The base is plain yogurt and cooked beetroot, with salt, roasted ground cumin, and kala namak (black salt) to season. The tadka (tempering) is optional if you prefer a fat-free version.
For the tempering we like a little ghee (or coconut oil for a vegan version) with mustard and cumin seeds, a pinch of hing (asafoetida), sunflower seeds, and crushed roasted peanuts. If available, add fresh herbs like cilantro and mint to boost flavor.
What to serve with beet raita?
Serve this raita chilled as a salad or alongside Indian mains such as pulao, paratha, or subzi. It’s also a great cooling side with spicy dishes.
Best way to prepare beets for raita
Raw beets are too firm and earthy for raita. Steam or pressure-cook beets until tender, then shred them in a food processor or grate them by hand. Alternatively, dice them into small pieces for a chunkier texture.
Make-ahead tips
- Steam or pressure-cook beets, shred them, and store in the refrigerator for up to 3 days.
- Use plain unsweetened yogurt — homemade, whole-milk, Greek, or fat-free all work.
- If yogurt is thick, whisk in a few tablespoons of water to reach your preferred consistency.
Variations
Try adding finely chopped green chili, shredded cucumber, or cabbage for extra crunch. If fresh mint is unavailable, a pinch of dried mint works well in the seasoning.
How to make a vegan raita
- Substitute dairy yogurt with a plain non-dairy yogurt (coconut yogurt is a good choice).
- Use coconut oil for the tempering instead of ghee.
Beetroot Raita
This bright raita combines chilled yogurt with cooked shredded beets for an easy, flavorful side dish. It’s gluten-free and can be adapted to a vegan diet.
Ingredients
- 1½ cups cooked and shredded beetroot
- 3 cups plain yogurt
- ¼ cup water (to adjust consistency, if needed)
Seasoning
- 1 teaspoon ground roasted cumin
- ½ teaspoon kala namak (black salt) — or regular salt to taste
- Pinch of cayenne or red chili powder (optional)
Tempering (optional)
- 2 teaspoons ghee (or coconut oil for vegan)
- 2–3 curry leaves
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon sunflower seeds
- 2 teaspoons roasted peanuts, coarsely crushed
- 1 tablespoon water
- Few sprigs of fresh cilantro and mint, finely chopped (optional)
Instructions
- In a medium mixing bowl, whisk the yogurt until smooth.
- Add 2–3 tablespoons of water, as needed, to reach your desired consistency.
- Stir in the shredded beetroot and the ground cumin, kala namak (or salt), and a pinch of cayenne if using. Taste and adjust seasoning.
Tempering (optional)
- Heat ghee (or coconut oil) in a small saucepan.
- Add a pinch of hing along with the mustard and cumin seeds. When the seeds begin to splutter, add curry leaves, peanuts, and sunflower seeds.
- Quickly pour a tablespoon of water into the hot pan to stop further frying, then immediately add the tadka to the raita and cover with a lid for a minute to trap the aroma.
- Add chopped fresh cilantro and mint if desired. Chill the raita for at least an hour before serving. Stir well just before serving.
Notes
Use any plain unsweetened yogurt you prefer — homemade, whole milk, fat-free, or Greek. Avoid flavored yogurts. Kala namak gives raita a distinctive tangy-sulfur note; swap with regular salt if unavailable. Fresh herbs and tempering both enhance flavor but can be omitted if you prefer a lighter dish.
Instant Pot method to steam beets (summary)
- 2–3 medium beets (about 5–6″ each) and 1 cup water.
- Trim the tops, wash, and prick each beet or cut in half. Place on the trivet over 1 cup of water.
- Seal and pressure cook on high for 14–18 minutes (14 min with natural release, or 18 min with quick release). Beets should be tender when a knife glides through easily.
Nutrition (per serving, approximate)
Calories: 183 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 11 g | Fiber: 2 g
Enjoy this colorful, healthy raita as a simple salad or a cooling accompaniment to your favorite Indian meals.