Easy Beetroot Raita Recipe (Ready in 15 Minutes)
Creamy, vibrant beetroot raita with roasted beets, full-fat yogurt, and warm Indian spices. Ready in about 15 minutes; perfect with biryani, pulao, or paratha. Naturally gluten-free with an easy vegan swap.
Equipment
- Mixing bowl
- Grater
- Small pan (for optional tadka)
- Whisk or spoon
Ingredients
For the raita
- 1 cup full-fat plain yogurt dahi; chilled
- 1 medium beetroot about 150g; roasted or boiled
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon chaat masala
- 1/4 teaspoon black salt kala namak; or regular salt to taste
- 1 green chilli optional, skip for kids; finely chopped
- 2 tablespoons fresh coriander finely chopped
- 1-2 tablespoons cold water to loosen if needed
For the optional tadka
- 1 teaspoon ghee or neutral oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- A pinch of hing (asafoetida)
Instructions
Prep the beetroot
- Roasting (recommended): Wrap the whole unpeeled beetroot in foil. Roast at 200°C (400°F) for 40–45 minutes until tender. Cool, peel, and grate.
- Boiling: Peel, chop into chunks, and boil in salted water for 20–25 minutes until tender. Drain, cool, and grate.
- Raw (fastest): Peel and grate directly for a sharper flavor and slightly firmer texture.
Mix the raita
- Whisk chilled yogurt in a bowl until smooth. Add a splash of cold water if the yogurt is very thick.
- Add grated beetroot, roasted cumin powder, chaat masala, black salt, green chilli (if using), and coriander. Mix gently.
- Taste and adjust salt or chaat masala.
Optional tadka
- Heat ghee or oil in a small pan over medium heat. Add cumin and mustard seeds; let them pop.
- Add hing, count to five, then pour the sizzling tadka over the raita. Stir and serve immediately.
Notes
Roasted beets give the sweetest, earthiest flavor; raw is fastest but slightly more bitter.
Use full-fat yogurt so the raita stays creamy and does not turn watery.
Make-ahead: keep spiced yogurt and grated beet separate; combine 15 minutes before serving.
If the raita tastes too earthy, add a squeeze of lemon or a little more chaat masala.
Leftovers keep for up to 1 day refrigerated in an airtight container; stir before serving.
Vegan: use thick plant-based yogurt and oil for the tadka.
Tried this recipe?Let us know how it was!