Beetroot Raita Recipe {Indian Beet Raita}

Name: Beetroot Raita Recipe {Indian Beet Raita}
Prep time: 5 min
Total time: 5 min
Ingredients: 2.5 cup fresh curd; 1 medium beetroot (grated); 1 tsp black pepper; pink salt as per taste

Jump to Recipe Jump to Video Print Recipe

Try this flavorful, vibrant and refreshing Beetroot Curd 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, biryani or pulao.

While this recipe for 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, pulao, biryani, 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 Beet Raita}

Ingredients

See the recipe card for exact measurements of the ingredients.

Beet- Fresh beetroots work best. Few people boil and then use beets in curd. I prefer to grate them raw and then add them to the curd.
Fresh Curd- I have used fresh homemade curd. You may use store-bought yogurt 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), a little normal salt, and black pepper to homemade curds.

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

Step 3. Serve It

Serve the vibrant beetroot raita with paratha, biryani, pulao, 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.
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

More Side Dishes:

Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.

Don't forget to subscribe to my Weekly Newsletter for a free Recipe!