Name: Beetroot Raita
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 medium beetroot (grated); 2 cups yogurt; 1 tsp oil; ¼ tsp mustard seeds; ¼ tsp cumin seeds; 3-4 curry leaves; Salt (to taste); Coriander leaves (for garnish)

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Make easy and quick beetroot raita with this step-by-step recipe.

Raita is a yogurt-based accompaniment or condiment that is great with everyday meals and also a great dip. This chilled dish is made by seasoning yogurt with a few spices along with vegetables or fried tiny chickpea droplets called boondi. The most commonly used vegetables in raita are cucumber, tomato, and onion, but this version of raita made with beetroots tastes very different and absolutely delicious.

Beetroots are packed with essential nutrients and are a great source of fiber, vitamins, and iron. Beetroot is associated with numerous health benefits, including improved blood flow and lowering blood pressure. Beetroot is also good for the skin.

To make this dish, I use homemade yogurt. I saute beetroot with minimal spices and combine it with whisked yogurt. I let it chill in the fridge before serving.

This dish tastes best when served after chilling in the refrigerator for some time as the pink hue from the beetroot gets deeper. I prefer to cook the beetroots before making the raita but you may use grated raw beetroot as well to make it.

This mildly sweet, healthy, and delicious dish is great as dips too. Do give my version of beetroot a try.

For more beetroot recipes, click here.

Beetroot Raita

Shilpa

Raita is a yogurt-based accompaniment or condiment that is great with everyday meals and also a great dip. This raita tastes best when served after chilling in the refrigerator for some time as the pink hue from the beetroot gets deeper.

5 from 1 vote

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Course Side Dish
Cuisine Indian

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Ingredients

1 medium beetroot grated
2 cups yogurt
1 tsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
3-4 curry leaves
Salt to taste
Coriander leaves for garnish

Instructions

In a frying pan, heat oil and add mustard seeds
Once they crackle, add cumin seeds and curry leaves
Add the grated beetroot and salt. Saute until the beetroot is cooked and the moisture evaporates
Let the mixture cool completely
Whisk the yogurt in a bowl until it is smooth and has no lumps
Add the cooled beetroot mixture to the yogurt and mix well
Garnish with coriander leaves and serve chilled

Notes

Make sure the cooked beetroot is cooled completely before adding to the yogurt

You may add finely chopped chillies if you like

Nutrition Facts

Beetroot Raita

Amount Per Serving

Calories 84 Calories from Fat 36

% Daily Value*

Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 72mg3%
Potassium 262mg7%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 7g8%
Protein 4g8%

Vitamin A 131IU3%
Vitamin C 14mg17%
Calcium 127mg13%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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