Beetroot Raita Recipe {Indian, Healthy Beet Yogurt Dip}

Try this flavorful, vibrant and refreshing Beetroot raita recipe that combines the earthy flavors of beetroot with the cooling properties of yogurt, resulting in a delightful and perfect accompaniment to any meal. This traditional Indian Beet Raita not only adds a burst of color to your plate but is a healthy side dish too!

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 Indian way, the same recipe can be twisted to make a perfect healthy beet dip by topping this beet yogurt with dill, olive oil, chili flakes, and garlic powder. Other popular Healthy Beet Recipes from my blog include: Beet Smoothie Bowl, Beet Juice Recipe and Beet Tacos.

Indulge in this velvety and smooth raita with Indian breads or have it as is for a lazy Sunday meal.

Jump to:

• Why Would You Love This Recipe?
• Ingredients
• Variations
• Expert Tips
• Storage Suggestions
• Recipe FAQs
• What To Team With This Beet Raita?
• Detailed Recipe With Steps
• Beetroot Raita Recipe {Indian Yogurt Beet Dip}

Why Would You Love This Recipe?

• A humble and colorful addition to your main meals.
• Bursting with savory and crunchy flavors.
• Healthy Side that is low sodium and low cholesterol, high calcium and gut friendly.
• Can be made ahead of time.
• No-Cook Easy Recipe.
• Min prep time and simple ingredients.
• Weight Loss Friendly.
• A perfect way to introduce beets to picky eaters.
• The Best Beetroot Raita Recipe Ever!

Ingredients

• Beet- Fresh and firm beetroots work best for this Beetroot Raita. You can choose either red or golden beets based on your preference or availability. Both varieties offer a slightly different taste profile. Red beets have an earthy and slightly sweet flavor, while golden beets are milder and sweeter. Whichever you choose, ensure the beets are free from blemishes and have smooth skin. 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.
• Pink Salt & Black Pepper- I always add pink 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.

Variations

• Beetroot and Carrot Raita- Addition of freshly grated raw carrots along with beets make this raita Vitamin A rich.
• Spicy Beetroot Raita: If you prefer some heat, you can include finely chopped green chilies or a pinch of red chili powder to spice up your raita.
• Roasted Beetroot Raita: Instead of using raw beetroot, you can roast them in a pan for 5 min on stove top or in oven for a different flavor profile.
• Fruity Beetroot Raita: For a unique twist, you can incorporate diced fresh fruits like pomegranate seeds or chopped pineapple into the raita. This adds a touch of sweetness and a burst of fruity flavors.
• Add fresh greens- you may make this colorful raita more vibrant by adding greens like cilantro, mint (fresh or dried) or dill leaves.

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.

Recipe FAQs

What To Team With This Beet Raita?

Beetroot Raita pairs well with a variety of dishes:

• Team it with traditional Indian main courses like biryanis, pulao, or rice dishes.
• It complements grilled or roasted kebabs and tikkas wonderfully. Whether you're serving chicken tikka, paneer tikka, or vegetable kebabs, the raita acts as a cooling and tangy accompaniment, balancing out the smoky and savory flavors.
• Spread a generous dollop of Beetroot Raita on your favorite flatbreads, such as naan, paratha, or roti or taco to make a perfect healthy meal.
• It can also be served as a dressing or sauce for salads.

Detailed Recipe With Steps

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!

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