Beetroot raita is a vibrant and refreshing Indian side dish that combines the earthy goodness of grated beets with creamy yoghurt. A simple no-cook beet yogurt dip flavoured with onion, cumin and ginger to balance the sweetness of raw beets. Perfect for adding a pop of colour and a hint of sweetness to your meal.
As a kid, I was not too fond of beetroot, but my life changed when I lived in a hostel and had to eat it. I learned to appreciate food and stopped complaining. Fast forward to my 30s – I love beetroot so much that I add them to cakes and puddings!
You will love this beetroot raita recipe because it is so easy to prepare and goes well with a lot of Indian and Arabic food! And did I tell you? there is no cooking involved!
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What is Raita?
You might ask, what exactly is Raita? Well, it's an Indian side dish or condiment made using yogurt. It's celebrated for its cooling characteristics, making it an ideal match for spicy Indian food such as curries, paratha, or biryani.
Raita can take on many roles at the dining table. You can use it as a dip for Indian bread, a side dish alongside curries and rice, or as a refreshingly cool complement to spicy biryanis.
Ingredients
You will need these for a basic beetroot raita but there is no limit for variations of this!
- beetroot
- plain yogurt or greek yogurt
- mini shallots or red onion
- green chillies
- roasted cumin powder
- red chilli powder
- ginger
- coriander or mint leaves
See the recipe card for full recipe
Instructions
Creating this Beetroot raita is a breeze - simply grate raw beetroot, no cooking required. While raw beets may not be everyone's first choice, I assure you, it's worth trying. The raw beet trend has gained quite a following, and when combined with cumin and ginger, it transforms into a vibrant dish.
- Prep the ingredients: You will have to grate the beetroot into shreds. I use the same grater to grate some ginger and the onions. But you can choose to chop using a knife.
- I prefer to use finely chopped green chillies, but if you don't want to bite into them, then slit and add the chillies so you can fish them out easily.
- If you don't already have a stash of roasted cumin powder in your spice cabinet, then you will have to roast a teaspoon fo cumin and grind them in a mortar and pestle. But, in a pinch, you can totally use the normal cumin powder too.
- Whisk the yogurt to smooth to remove lumps.
- Add all the ingredients and mix until no trace of white yoghurt. Taste and add more the salt, ginger and cumin as you like. Most of the time, I end up eating a small portion of it before it is ready to serve!
- If you find the mixture is too thick, then add more yogurt or water. Don't forget the taste test and adjust the seasoning before you serve.
For detailed recipe instructions, please refer to the recipe card below.
Tip
Though not required this tip will help if you plan to make ahead for a crowd. After grating the beetroot, you can lightly squeeze it to remove any excess moisture before adding it to the yogurt. This helps prevent your raita from becoming too watery and ensures it stays creamy and flavorful.
Variations
There are plenty of creative variations for making Beetroot raita. Here are a few ideas to spice things up:
- Add freshly chopped mint leaves for a refreshing twist and a burst of coolness.
- Include minced garlic for a zesty, aromatic flavour.
- Toss in pomegranate seeds for a delightful pop of sweetness and a burst of colour. Sprinkle crushed nuts like roasted peanuts for a satisfying crunch.
- Add chaat masala instead of the ground spices used in the recipe.
- Crumble some feta cheese for a creamy, salty addition.
- Add a tadka of mustard seeds and curry leaves with ghee or coconut oil
Storage
Storing your Beetroot Raita is quite straightforward:
- Raita should be stored in an airtight container in the refrigerator. It's best when served chilled, so refrigerate it promptly if you have leftovers.
- Before serving leftover raita, give it a good stir to ensure the ingredients are well mixed.
- If the raita has become a bit watery due to the release of moisture from the vegetables, you can freshen it up by adding a bit more yogurt and gently stirring.
FAQ
Look for a firm beetroot. Avoid beetroots that feel soft, as they might be stale. Avoid beetroots that have started to sprout, as they can be woody and less flavorful. Remember that the quality of the beetroot will significantly impact the taste and texture of your Beetroot Raita. Choose the best ones available to ensure a delicious result!
Yes, you can use pre-cooked beetroots, but raw beetroots are more commonly used for their crunchy texture and freshness.
Yes, you can make Beetroot Raita in advance, as it's best served chilled. But avoid adding salt and onion until serving as it would water down the raita and onions tend to overpower the flavour.
It's not recommended to freeze raita because yogurt can change in texture and consistency when frozen and thawed.
Beetroot Raita is a versatile side dish that pairs well with Indian dishes like biryani, parathas, pulao, or as a dip for bread. It can also be enjoyed with grilled meats or as a cooling side to spicy curries.
Beetroot goes well with spices like cumin, paprika, and caraway seeds. They pair well with herbs like mint, parsely, basil, coriander, and dill. You can add beetroot with other produce like carrots, onions, radish, cucumber, celery, etc. For a complete meal, beetroots pairs well with hard-boiled eggs too! And like this recipe, beets are great with yoghurt, sour cream and kefir too! My go to source for such information is Produce made simple.
Related
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Pairing
Beetroot raita goes well with these:
📖 Recipe
Beetroot Raita (Beet Yogurt Dip)
Ingredients
- 1 small beetroot peeled and grated
- ¾ cup yoghurt
- 2 mini shallots chopped finely
- 2 green chillies slit and chopped
- ½ teaspoon grated ginger
- ½ teaspoon cumin powder roasted
- ¼ teaspoon red chilli powder adjust to your preferred level of spiciness
- salt to taste
- Fresh coriander leaves (or mint leaves)
Instructions
Prep the Beetroot:
- Wash, peel, and grate the beetroot. You can use a box grater or a food processor with a grating attachment for this.
Whisk the yogurt:
- In a mixing bowl, add the cold yogurt and whisk using a fork or balloon whisk until smoothens.
Mix with Yogurt:
- To the bowl of whisked yogurt, add the grated beetroot, chopped onions, green chillies and ginger (if using) along with the ground spices. Give it a good stir to ensure they are well mixed.
Season:
- Add salt to taste and remember to always start with a little and add more if needed.
Serve
- Just before serving, you can garnish with some freshly chopped coriander leaves or mint leaves. Your Beetroot Raita is ready to go! Enjoy it as a side with parathas, rice, or any meal you like.
Notes
Nutrition
If you tried this Beetroot yogurt recipe, please consider leaving a review in the comment section with your star ⭐️⭐️⭐️⭐️⭐️ rating.
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