Beetroot raita is a refreshing Indian side dish made with chilled yogurt and shredded beets. Light and nutritious, it works well as a salad on hot summer days or as an accompaniment to rice, pulao, parathas, or any Indian meal. This gluten-free recipe is also easy to make vegan by swapping dairy yogurt for a plant-based alternative.
Beets are affordable, full of nutrients, and add a beautiful color to dishes—an easy way to get kids excited about vegetables. They are a good source of potassium, dietary fiber, magnesium, vitamin C, iron, folate, manganese, vitamin B6, and other nutrients.
Meal prep beets for easy cooking
- Cook a batch of 4–5 beets to use throughout the week in soups, salads, sandwiches, pasta, curries, and more.
- Prepare beets in different forms: shred some, slice some in a food processor, and puree others for sauces or soups.
- The easiest method is pressure cooking beets with the skin on—this makes peeling simple after they cool.
- Trim and save the beet greens; they make a delicious, nutritious stir-fry.
- Wash beets thoroughly, prick them a few times, and pressure cook or steam until tender. Once cooled a bit, the skins slip off easily.
Ingredients for beetroot raita
Core ingredients are simple: yogurt and cooked shredded beets. Seasoning is minimal—salt, roasted cumin, and kala namak (black salt) add depth. Tempering (tadka) is optional but recommended for extra flavor. A light ghee tadka with mustard and cumin seeds, a pinch of hing, sunflower seeds, and crushed peanuts gives a lovely aroma. Fresh herbs like cilantro and mint brighten the raita and are highly recommended.
What to serve with beet raita
Serve this raita chilled as a standalone salad, or pair it with pulao, parathas, subzi, or any Indian main for a cooling contrast.
Best way to prepare beets for raita
Raw beets are too firm and earthy for raita. Steam or pressure cook beets, then shred them in a food processor. Alternatively, dice the cooked beets into small pieces if you prefer a chunkier texture.
Make-ahead tips
- Steam and shred beets ahead of time and store in the refrigerator for up to 3 days.
- Use any plain, unflavored yogurt—homemade, whole milk, fat-free, or Greek will all work.
- If yogurt is thick, add a few tablespoons of water to reach the desired consistency.
Variations
Add finely chopped green chili for heat, or mix in shredded cucumber or cabbage for extra crunch. If fresh herbs are unavailable, dried mint works as a substitute.
How to make vegan raita
- Replace dairy yogurt with a non-dairy yogurt such as coconut yogurt.
- Use coconut oil for tempering instead of ghee.
Beetroot Raita (Recipe)
Ingredients
- 1 1/2 cup beetroot, cooked and shredded
- 3 cups plain yogurt
- 1/4 cup water (to adjust consistency, if needed)
Seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon kala namak (black salt) or normal 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
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon sunflower seeds
- 2 teaspoons roasted peanuts, coarsely crushed
- 1 tablespoon water
- Few sprigs fresh cilantro and mint, finely chopped (optional)
Instructions
- Whisk yogurt in a medium mixing bowl until smooth. Add 2–3 tablespoons water at a time to reach a spoonable consistency.
- Stir in the shredded beets and the seasoning. Taste and adjust salt if needed.
Tempering (optional)
- Heat ghee or oil in a small saucepan. Add a pinch of hing (asafoetida), cumin, and mustard seeds.
- When seeds begin to splutter, add curry leaves, peanuts, and sunflower seeds.
- Add a tablespoon of water immediately, then pour the tempering over the raita and cover with a lid for a minute to trap the aroma.
- Stir in fresh herbs if using. Refrigerate the raita for at least an hour; serve chilled. Stir well before serving.
Notes
Use plain unflavored yogurt—homemade, Greek, or store-bought. Avoid flavored yogurts. Kala namak gives a distinctive tangy flavor; substitute regular salt if unavailable. Tempering is optional but recommended for added fragrance. Fresh herbs like cilantro or mint enhance the flavor.
Instant Pot method to steam beets
For 2–3 medium beets (about 5–6″ each), add 1 cup water to the Instant Pot. Place a trivet or steaming rack, add whole or halved beets (prick with a knife if whole), seal the lid, and cook on high pressure for 14–18 minutes depending on size. Either quick release (after 18 minutes) or natural release (after 14 minutes) works. Test doneness with a knife—the blade should glide in smoothly. Let beets cool slightly and peel before shredding or dicing.
Nutrition (approx. per serving)
Calories: 183 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 11 g | Fiber: 2 g | Potassium: 479 mg
This beetroot raita is a simple, colorful, and healthy side that’s perfect for warm weather or whenever you want a bright, cooling accompaniment to your meal. Refrigerate before serving and enjoy.
