Beetroot Raita Recipe (Healthy, Creamy & Refreshing)

If you want a simple, healthy, and colorful side dish, this beetroot raita recipe is perfect. It’s mildly sweet, lightly spiced, super refreshing, and pairs beautifully with spicy Indian meals.

Beetroot adds a gorgeous pink color and natural sweetness, while curd (yogurt) keeps the raita cooling and light. This raita is especially great with biryani, pulao, paratha, or dal–rice.

Let’s make this easy beetroot raita step by step 🥣💗

Quick Recipe Info

• Prep Time: 10 minutes
• Cook Time: 10 minutes (for beetroot)
• Total Time: 20 minutes
• Servings: 3–4
• Difficulty: Easy

Why Add Beetroot to Raita?

Beetroot raita is popular because it is:

✅ Naturally sweet and earthy
✅ Cooling and digestive
✅ Rich in fiber
✅ Visually appealing (beautiful pink color)
✅ A great balance to spicy food

It’s a smart way to include beetroot in daily meals without making it boring.

Ingredients for Beetroot Raita

Main Ingredients

• 1 medium beetroot (boiled & grated)
• 1½ cups thick curd (yogurt)
• Salt to taste

Spices & Flavoring

• 1/2 tsp roasted cumin powder
• 1/4 tsp black pepper powder
• 1/4 tsp red chili powder (optional)

For Tempering (Optional but Tasty)

• 1 tsp oil
• 1/4 tsp mustard seeds
• 5–6 curry leaves

Garnish

• Fresh coriander leaves (chopped)

Tools You’ll Need

• Saucepan (to boil beetroot)
• Grater
• Mixing bowl
• Small pan (for tempering)

Step-by-Step Beetroot Raita Recipe

Step 1: Boil the Beetroot

1. Wash and peel the beetroot.
2. Boil until soft (15–20 minutes) OR pressure cook for 2 whistles.
3. Let it cool completely.
4. Grate finely.

✅ Finely grated beetroot blends better with curd.

Step 2: Prepare the Curd

1. Whisk curd in a bowl until smooth and creamy.
2. Add salt and mix well.

✅ Use fresh, slightly thick curd for best taste.

Step 3: Mix Beetroot with Curd

1. Add grated beetroot to the whisked curd.
2. Mix gently.

Your raita will turn a beautiful pink shade 💗

Step 4: Add Spices

Add:

• roasted cumin powder
• black pepper
• red chili powder (optional)

Mix well and taste. Adjust salt if needed.

Step 5: Add Tempering (Optional)

1. Heat oil in a small pan.
2. Add mustard seeds and let them crackle.
3. Add curry leaves and switch off flame.
4. Pour tempering over the raita.

Step 6: Garnish & Serve

Garnish with chopped coriander leaves and serve chilled or at room temperature.

Your healthy beetroot raita is ready 🥣✨

Best Dishes to Serve with Beetroot Raita

This raita pairs perfectly with:
✅ Veg biryani or pulao
✅ Paratha or roti
✅ Dal–rice
✅ Khichdi
✅ Stuffed naan or kulcha

It’s especially good with spicy gravies.

Tips for Perfect Beetroot Raita

✅ Let beetroot cool before mixing with curd
✅ Use roasted cumin for aroma
✅ Don’t add too much chili
✅ Tempering is optional but adds depth
✅ Serve fresh for best color and taste

Healthy Variations

1) Raw Beetroot Raita

Grate raw beetroot finely and mix directly (slightly crunchy texture).

2) Beetroot Onion Raita

Add finely chopped onion for extra crunch.

3) Mint Beetroot Raita

Add chopped mint leaves for extra freshness.

4) No-Tempering Version

Skip tempering for a lighter, everyday raita.

Storage & Shelf Life

• Refrigerator: stays fresh for up to 24 hours
• Best consumed fresh (color may darken over time)

⚠️ Stir before serving if stored.

Nutrition (Approx Per Serving)

• Calories: 90–120 kcal
• Fiber: good
• Protein: from curd
• Cooling & easy to digest

Common Mistakes to Avoid

❌ Mixing hot beetroot with curd
❌ Using sour curd
❌ Overpowering with spices
❌ Adding water to thin raita too much
❌ Storing too long

Conclusion

This beetroot raita recipe is a simple yet nutritious addition to any Indian meal. It’s refreshing, colorful, and balances spicy dishes beautifully. If you want to make your everyday lunch healthier and more interesting, beetroot raita is a perfect choice.