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Home » Side dishes

Beetroot Raita

Published: Apr 26, 2020 · Modified: Apr 17, 2021 by Vandana Chauhan. This post may contain affiliate links.

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Beetroot raita is a simple and refreshing side dish recipe from India. Made with blanched beetroot, yogurt, and a few basic Indian spices this raita can be served with almost every Indian meal.

Raita made with beetroot, tempered with curry leaves and mustard seeds served in a white bowl

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

My lunch, especially during summers, is incomplete without a raita or lassi. The best thing is that there are so many different ways of making them that you don't really get bored of these dishes even after eating them every single day.

Today I am sharing a very tasty and easy South Indian style Raita- Beetroot Raita.

The way raita is made in North India is slightly different than the way it's made in South India. The main difference is that in South India raita is tempered with ingredients like mustard seeds and curry leaves. This is generally not done in North Indian raita recipes.

In South India, raita is called Pachadi.

Jump to:
  • How to serve?
  • Variation suggestions
  • More raita recipes
  • Easy vegan and vegetarian beet recipes
  • Step by step photo instructions
  • Recipe

How to serve?

  1. Raita can be eaten with almost every Indian dish. You can enjoy it as a side dish with rice and dal or even roti.
  2. It can also be served with any Paratha (Pan-fried Indian flatbread) like Aloo paratha or Bikaneri Bhujia paratha in the breakfast.
  3. A bowl of raita can also be enjoyed as a light and nutritious snack at any time of the day.
  4. Another way of enjoying raita is as a dip with vegetable sticks or any other snack.

Raita tastes best when served chilled.

Variation suggestions

Instead of grating, you can also use finely chopped beetroot in raita.

If you like the taste of raw beets, blanching them is not mandatory.

You can add more vegetables like grated carrot, shredded cabbage, finely chopped onion, etc to make it healthier.

Tempering the beets raita is recommended but not mandatory.

More raita recipes

One of my favorite things to eat during the summer is Raita. You can check some of the raita recipes below:

  1. Pahadi raita
  2. Aloo ka raita
  3. Mung bean sprouts raita
  4. Onion raita

Easy vegan and vegetarian beet recipes

I have seen people either love beetroots or hate it.  I hated it as a kid but now love eating beetroot. If you are also looking for ways to add it to your diet then don't miss to check the following easy beet recipes:

  1. Beetroot Poriyal
  2. Borscht
  3. Beetroot hummus
  4. Beetroot rice
  5. Beet salad with feta
  6. Beetroot hummus and avocado sandwich

If you try any of my recipes then please don’t miss to rate it in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

Step by step photo instructions

Collage of 4 photos showing step by step process of making beetroot raita
Raita made with beetroot, tempered with curry leaves and mustard seeds served in a white bowl

Recipe

Raita made with beetroot, tempered with curry leaves and mustard seeds served in a white bowl

Beetroot Raita

Beetroot raita is a simple and refreshing side dish recipe from India. Made with blanched beetroot, yogurt, and a few basic Indian spices this raita can be served with almost every Indian meal.
3.67 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian, South Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 people
Calories: 80kcal
Author: Vandana Chauhan

Ingredients

  • 1 cup grated/ finely chopped beetroot
  • 1 cup thick yogurt
  • ½ cup water
  • 1 green chili pepper finely chopped
  • 6-7 curry leaves
  • ¼ teaspoon urad dal split and skinned black lentil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon roasted cumin powder
  • ⅛ teaspoon asafoetida
  • Salt as per taste
  • 1 teaspoon cooking oil

Instructions

  • Put the grated beetroot in a pan, add salt, cover with a lid. Cook for 3-4 minutes or until it becomes soft and the raw taste of beets goes away.
  • In a large bowl add yogurt and water. Whisk till it becomes smooth.
  • Add cooked beetroot, green chilies, cumin powder, and pepper. Mix well.
  • Heat oil in a pan add mustard seeds and urad dal. Saute for a few seconds. Add curry leaves and asafoetida, saute for another 15-20 seconds. Pour this mixture over yogurt, mix and serve.

Notes

  1. Instead of grated beets, you can also use finely chopped beets.
  2. Blanching is optional if you like the taste of raw beets.

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 112mg | Potassium: 241mg | Fiber: 2g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 44mg | Calcium: 89mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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