Try this flavorful, vibrant and refreshing Beetroot yogurt Dip recipe that combines the earthy flavors of beetroot with the yogurt, in typical Indian style, traditionally called Indian Beet Raita!
This Beetroot Raita is mildly sweet and savory made using freshly grated beets dunked into creamy fresh curd, topped with black pepper and pink salt. This 4 ingredient curd gathers in less than 10 min and can be teamed with chapati or rice.
While this recipe of beet curd is made in an Indian way, the same recipe can be twisted to make a perfect beet dip by topping this beet yogurt with dill, olive oil, chili flakes, and garlic powder.
Other popular Beet Recipes from my blog: Beet Smoothie Bowl, Beet Juice Recipe, and Beet Tacos.
Indulge in this velvety and smooth raita with Indian flatbread, or poori, or have it as is for a lazy Sunday meal.
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Ingredients
See the recipe card for exact measurements of the ingredients.
- Beet- Fresh and firm beetroots work best for this Beetroot Raita. Few people boil and then use beets in curd, I prefer to grate them raw and then add to the curd.
- Fresh Curd- I have used fresh homemade curd that was made using low fat milk. You may use full fat milk as well or store bought curd like Mother Dairy or Greek yogurt. Curd should not have a sour flavor (that happens when curd is old) else the flavor of the raita would not be the same.
- Black Salt & Black Pepper- I always add pink-colored salt (kala namak) and black pepper to homemade curds. I have used a pinch a normal salt as well. But that's optional. You may use any salt. Feel free to add cumin powder, mint powder to enhance the flavor.
How To Make Beetroot Raita
Step 1. Wash, Dry and Grate
Wash the beets under tap water and remove the mud. Dry it with kitchen towel and grate thinly. You may blend it as well. But I would recommend thin grating for a crunchy texture.
Step 2. Whisk Curd
In a large bowl, add fresh curd from refrigerator (take out just before making the beet raita), whisk it with beater. Add pink salt, grated beets and black pepper and whisk again. The curd would change color from white to pink to dark pink.
Step 3. Serve It
Serve the vibrant beet raita with paratha or rice!
Expert Tips
- I have grated beets with smallest holes on grater as I liked very thin slices and they blend so well in curd. That's the reason I never felt the need to cook beets and raw beets worked well. You may boil beets for 5 min and then grate if you like large slices of it.
- Make sure to use fresh curd or else the taste of the raita would be sour.
- Take out curd from the refrigerator just before you start prepping beets or else curd will be sour.
- Make sure to remove lumps from curd by beating it with beater. Add water to adjust the consistency.
- Beets leave stain so make sure to use a kitchen cloth to clean your hands before touching other utensils or things in kitchen.
Storage Suggestions
For any leftovers, store them in a container with lid in the refrigerator for about 1-2 days. Make sure to give it a mix before serving as beet would keep leaving the dark color and raita would be darker than before.
I would not recommend freezing this raita.
What To Team With This Beet Raita?
Beetroot Raita pairs well with a variety of dishes:
- Traditional Indian main courses like biryanis, pulao, roti, or rice dishes.
- Indian starters: paneer tikka, hara bhara kebabs.
- Spread a generous dollop of Beetroot Raita on your favorite flat breads, such as naan, paratha, or roti or taco to make a perfect meal.
- Serve as a dip or sauce for salads.
Recipe FAQs
Yes, beet and curd go well together. One is probiotic and the other is full of fiber and low cal food.
Beetroot is a vegetable that is often used in salads. The term "beetroot" refers to the edible root portion of the beet plant. It is commonly consumed either cooked or raw and can be sliced, grated, or roasted before being added to salads
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Beetroot Raita Recipe {Indian Yogurt Beet Dip}
Equipment
- 1 Large Bowl
- 1 beater
Ingredients
- 2.5 cup fresh curd
- 1 medium beetroot grated
- 1 teaspoon black pepper
- pink salt as per taste
Instructions
- Wash the beets under tap water and remove the mud. Dry it with kitchen towel and grate thinly. You may blend it as well. But I would recommend thin grating for a crunchy texture.
- In a large bowl, add fresh curd from refrigerator (take out just before making the beet raita), whisk it with beater. Add pink salt, grated beets and black pepper and whisk again. The curd would change color from white to pink to dark pink.
- Serve the vibrant beet raita with paratha or rice!
Notes
- I have grated beets with smallest holes on grater as I liked very thin slices and they blend so well in curd. That's the reason I never felt the need to cook beets and raw beets worked well. You may boil beets for 5 min and then grate if you like large slices of it.
- Make sure to use fresh curd or else the taste of the raita would be sour.
- Take out curd from the refrigerator just before you start prepping beets or else curd will be sour.
- Make sure to remove lumps from curd by beating it with beater. Add water to adjust the consistency.
- Beets leave stain so make sure to use a kitchen cloth to clean your hands before touching other utensils or things in kitchen.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 148 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 3.8g | 19% |
| Cholesterol 20mg | 7% |
| Sodium 921mg | 40% |
| Total Carbohydrate 6.4g | 2% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 2.4g | |
| Protein 16.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 118mg | 9% |
| Iron 1mg | 3% |
| Potassium 195mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice | |
Praneeta Ghosh says
Tasted perfect! So happy that finally my 3+ is accepting beets! Thank you, Deepti.
Deepti says
Thanks so much, Praneeta for sharing your views. I hope you enjoy more recipes from my blog.