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    Home » Dips and Chutneys

    Beetroot Raita Recipe {Indian Beet Yogurt Dip}

    Published: Jul 16, 2023 · Modified: May 16, 2025 by Deepti · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe

    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!

    beetroot raita recipe

    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.

    Jump to:
    • Ingredients
    • How To Make Beetroot Raita
    • Expert Tips
    • Storage Suggestions
    • What To Team With This Beet Raita?
    • Recipe FAQs
    • Beetroot Raita Recipe {Indian Yogurt Beet Dip}

    Ingredients

    See the recipe card for exact measurements of the ingredients.

    ingredients for beetroot raita
    • 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.

    grate beet with thin grater for beet raita
    collect the grated beet in a bowl for making beet raita

    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.

    in a bowl of curd, add grated beet with salt and pepper for beet raita
    mixed beet with curd for beet raita

    Step 3. Serve It

    Serve the vibrant beet raita with paratha or rice!

    beetroot raita recipe

    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

    Can we eat beetroot and curd together?

    Yes, beet and curd go well together. One is probiotic and the other is full of fiber and low cal food.

    Is beetroot a salad or vegetable?

    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 Indian dip

    Beetroot Raita Recipe {Indian Yogurt Beet Dip}

    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Appetisers, Condiments, Side Dish
    Cuisine Indian, indian traditional
    Servings 4
    Calories 148 kcal

    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
    Keyword 5 min beet dip, beet raita recipe, beetroot yogurt dip

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    About Deepti

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! This blog is my collection of homemade vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted here. A variety of Indian and World recipes that are made in a simple way!
    I am so glad to have you as a part of my journey in this online world.
    Thanks for stopping by!

    Reader Interactions

    Comments

    1. Praneeta Ghosh says

      July 25, 2023 at 6:42 am

      5 stars
      Tasted perfect! So happy that finally my 3+ is accepting beets! Thank you, Deepti.

      Reply
      • Deepti says

        August 01, 2023 at 5:24 am

        Thanks so much, Praneeta for sharing your views. I hope you enjoy more recipes from my blog.

        Reply

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    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! Here, I am sharing homemade Effortless Recipes for Every Day which are vegetarian (egg-free too) and that are tested and approved by my family before they are finally posted.

    Thanks for stopping by!

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