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Beetroot Raita Recipe | How to make Beet Raita 

Beetroot Raita Recipe:

Beetroot Raita Recipe

Today I am going to share Beet Raita Recipe. Beetroot raita is a healthy, bright-coloured, beautiful-looking, popular yoghurt-based south Indian side dish. This pink-coloured raita is best with Parathas or as a side dish along with your main course meal. This refreshing dish has Mild sweetness from the beets and a sharp tang from the yoghurt. This lovely pink beetroot raita, grated beetroot and plain yoghurt make a delicious cooling addition to any Indian meal.
Raita is an Indian yoghurt dip that is a delicious accompaniment to spicy curries, the yoghurt lessening the heat of the spice. There are many varieties of raita prepared throughout India, the recipe varying from region to region, family to family. Raita can be made from various fruits and vegetables.
Whilst more commonly made with cucumber, this raita recipe uses beetroot.

What is Beetroot Raita?

This lovely pink beetroot raita with grated beetroot and plain yoghurt makes a delicious cooling addition to any Indian meal. Beet Raita is a simple yet flavourful Indian yoghurt-based dish, where Yogurt is whisked until smooth and then mixed with grated cooked beetroot, salt, black salt, red chilli powder and roasted cumin powder.

How to make Beetroot Raita: Step by Step with photo

Ingredients used in Beetroot Raita:

Plain yoghurt: Whenever you’re making raita, make sure to use chilled yoghurt. You can use homemade or store-bought plain yoghurt.

Beetroot: Always use cooked beetroot. You can steam, roast or pressure cook. Detailed instructions are mentioned below in the recipe card.

Roasted cumin powder: For roasted cumin powder, dry roast the cumin seeds when they get a nice golden brown colour. Let them cool down, and using a spice grinder or mortar and pestle grind them into a powder.

Black salt: It adds a nice flavour to the raita.

Salt: Both Rock or sea salt as per required.

Spice(optional): You can add some finely chopped green chilli or red chilli powder as per taste.

Topping: Garnish with roasted sesame seeds or mint or coriander chopped as per choice.

Method Step-by-step directions.:

Take yoghurt in a bowl. Add salt, black salt, roasted cumin powder and red chilli powder.

Whisk until yoghurt is smooth and spices are mixed evenly.

Add cooked, grated beet. Make sure to add cooled beet (not hot or warm). Mix well and garnish with roasted sesame seeds or mint and serve chilled. 

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Serving Suggestions:

Serving Ideas:

Serve alongside your favourite curry with coriander chutney Use as a dip for this chapati recipe, or Paratha recipe or serve it with rice recipes like pulao, biryani etc.. –

Suggestion Notes:

Vegan Raita: Replace the dairy curd with the non-dairy curd.

Serving: Always use chilled curd to make beetroot raita to serve it right away. Or make raita a few hours earlier and chill in the refrigerator before serving.

Lemon juice – If you are using plain Yoghurt or hung curd instead of Indian curd, you can also add fresh lemon juice provides a hint of sharpness which goes well against the sweet beetroot.

Storage: This beetroot raita can be stored in the refrigerator in an airtight container for 2-3 days.

Variations:

  • Carrot or cucumber: You can make a beetroot carrot raita or beetroot cucumber raita – use less beetroot and makeup with raw grated carrot or grated cucumber.
  • Chopped beetroot raita: You can chop the beetroot into chunks rather than grate it if you prefer a chunky texture to your beet raita. If you don’t want to grate beetroot, you can finely chop the beetroot.

For more rice recipes from this blog you might like please check:

Mango Raita

Potato Pomegranate Raita

Fruit Raita

How to cook beetroot

There are different ways of cooking beetroot. Choose anyone.
Instant pot (pressure cooker): add about an inch of water in the liner, and place the rack and beet on top. Cook on manual, high pressure for 15 minutes. Once cool to the touch, peel and dice or grate.

Boiling: Place the beet in a saucepan and add enough water so that the beet is submerged in the water. Once the water comes to a boil, let it simmer for 20-30 minutes (depending on the size of the beet small-large).

Oven roasting: Coat the beetroot skin with oil and wrap it in foil. Roast in the preheated oven for 40-60 minutes at 400°F (200°C).

steam: Place whole beets in a steamer basket above about 2 inches of water. Bring the water to a boil over high heat and cover.
Once the water is boiling, reduce the heat until the water comes to a simmer. “Steam small and medium beets for 30 minutes and large beets for about 40 minutes until you can pierce the beet to the middle with a knife or skewer,”

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FAQ Related to Beetroot Raita

Can I use raw beet?

Yes, if you like to make raita using raw beetroot then peel the skin and grate it using a box grater, add to the yoghurt with the rest ingredients.

Can I use jarred beetroot in raita?

I do not recommend using jarred beetroot in raita. It will change the taste of the raita.

How long does homemade beet raita last?

We can Keep the covered raita in the fridge for up to 3 days. Stir before serving, and serve cold.

📋 Recipe Card

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5 from 1 vote

Beetroot Raita Recipe

Main Ingredients: Beetroot and yoghurt/ dahi
Recipe Type: side
Taste: Mild Sweet
Prep Time15 minutes
cooking time of beetroot: 40 minutes5 minutes
Total Time20 minutes
Course: raita, Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Yield: 3 bowls
Calories:
Author: Swati Paathak

Materials

  • 1 cup  Beetroots  boiled,peeled and grated
  • 500 gram curd/ yoghurt chilled
  • 1 teaspoon cumin powder Roasted
  • 1/2 teaspoon chilli powder optional
  • ½ teaspoon salt or as per taste
  • ½ teaspoon mustard powder optional
  • 1/4 teaspoon back salt optional
  • 1 tablespoon roasted sesame seeds or mint or coriander chopped as per choice optional, for garnishing

Instructions

  • Whisk the yoghurt in a bowl.
  • Add roasted cumin powder, chilli, salt and mix well.
  • Add beetroot and mix well.
  • Refrigerate for at least 30 min.
  • Garnish with roasted sesame seeds or mint or coriander chopped as per choice.
  • Serve chilled.

Notes

  • Beetroot raita tastes best when served chilled. Keeping the raita refrigerated also prevents the curd from turning sour.
  • For any raita recipe use fresh thick curd for the best result
  • You can double or triple the recipe proportionately
  • Store any leftovers in the refrigerator and use them within a day.

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