Beetroot Raita

Jump To Recipe

Beetroot Raita

Beetroot Raita is a creamy refreshing raita made with yoghurt, beetroot and spices.

This raita is a delicious spin on the other raitas like Boodi Raita, Vegetable Raita, Burani Raita and so on. This root vegetable adds an earthy sweet flavour to the raita and is packed with nutrients. I love the subtle pink colour of this raita and the freshness pomegranate adds to each bite.
I prefer to use raw grated beetroot as opposed to boiled for this raita as it adds slight crunch too in each bite.

Beet root is a root vegetable also known as red beet, table beet, garden beet or chakundar. It is a great source of potassium, dietary fiber, magnesium, vitamin C, iron, folate, manganese, and vitamin B6, and many more other vitamins and nutrients.

This Raita can be served with the rice recipes like Vegetable Biryani, Parda Biryani, Vegetable Pulao, Beetroot Rice, Kashmiri Peas Pulao and Peas Pulao.

Ingredients

2 cups Greek yoghurt
½ teaspoon black salt
Salt to taste
1 teaspoon roasted cumin powder
¼ cup grated beetroot
1 teaspoon pomegranate

Directions

Step-1

Mix together yoghurt, black salt, salt, cumin powder and beetroot. Taste to adjust the seasoning.

Garnish with pomegranate.

Enjoy!

Tips & Variations

I always prefer to use fresh yoghurt for the raita. Take care that the yoghurt is not sour.
You can use plain Greek yogurt, natural yogurt, or any other yogurt of your preference. Just make sure it is natural in flavour. Use fresh and thick yogurt.
Make sure to whisk the yogurt for a creamy smooth texture.
If the yogurt is a bit sour you can add ½ teaspoon of sugar.
The consistency of the raita is again a personal preference. Some people prefer thin consistency whereas I like medium- thick consistency.
You can also add some chaat masala too.
Always serve the raita chilled.
You can add 1 tablespoon cream to make it creamier.
If you want to make it spicy, add ½ teaspoon red chilli powder.
If you want to make it thinner, add 2 tablespoons of water or milk.