Beetroot Raita

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 step-by-step recipe with photos

1. Saute the grated beetroot until moisture evaporates

2. Whisk the yogurt in a bowl

3. Add the cooled beetroot mixture to the yogurt

4. Mix well until combined