Name: Beetroot Raita
Prep time: 5 min
Cook time: 40 min
Ingredients: 8 oz (225g) cooked beetroot, coarsely grated (See note for cooking beetroot); 1c (255g) Plain yogurt; ½ teaspoon ground cumin; teaspoon fresh lemon juice (optional); pinch sea salt (to taste); fresh mint (optional); nigella seeds (optional, to decorate)

TAKE ME TO THE RECIPE!

This cool and refreshing beetroot raita, made with only a handful of ingredients, is an easy and delicious side to many Indian dishes.

More commonly made with cucumber, this raita recipe uses beetroot instead. Cooked grated beetroot is mixed with plain yogurt, cumin and salt – and that’s it! So simple!

Once the beetroot is cooked and cooled, this beetroot raita recipe can be made and on the table in minutes.

This Indian yogurt sauce is a delicious accompaniment to spicy curries. You can also serve the raita with samosas, or as a dip with popadoms and chapatis.

And just look at that beautiful colour:

FAQ

How long does homemade beet raita last?

Keep it in the fridge for up to 3 days. Stir before serving, and serve cold.

Can I use jarred beetroot?

No. It will change the taste of the raita.

How to cook beetroot:

For this recipe I boil the beetroot. To boil beetroot: Place the unpeeled beetroot in a pan of cold water, leaving the root and a couple of centimetres/ 1 inch of stalk attached to the beetroot. Make sure the water covers the beet by about 2 cm. Bring to the boil and then simmer for around 3o minutes (depending on size of beetroot.) They are cooked when tender, and you can easily peel the skin away with a blunt knife. Cooked beetroot will keep for up to 3 days in the fridge.

What to do with leftover raita:

Spooned over a grilled piece of salmon
On toast sprinkled with goats cheese or walnuts
Toddler mini Jones loves it as a yogurt dip with pinwheels, baked cheese puffs or pasta.

Vegan raita: use a plain (no added sugar) vegan yogurt.

Chunky raita: You can chop the beetroot rather than grate it if you prefer a chunky texture.

Beetroot Raita

Author: Robyn

This healthy vegetarian Indian accompaniment to curries, naan and popadoms is so cooling and very easy to make!

5 from 1 vote

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Prep Time 5 mins

Cook Time 40 mins

Cooling time for beetroot 20 mins

Course Appetizer, Dips | Sauces

Cuisine Indian

Servings people

Calories 13 kcal

Ingredients

8 oz (225g) cooked beetroot, coarsely grated See note for cooking beetroot
1c (255g) Plain yogurt
½ teaspoon ground cumin
teaspoon fresh lemon juice optional
pinch sea salt to taste
fresh mint optional
nigella seeds optional, to decorate

Instructions

In a bowl, mix the yogurt with grated beetroot, ground cumin and mint, if using.
Add lemon juice, if using (some yogurts are quite sharp so don't need this extra sharpness)
Season with salt to taste.
Spoon into bowl and decorate with mint leaves and nigella seeds, if using.
Serve straight away or chill in fridge until needed - it may need a stir before serving if it's been in the fridge.

Notes

To cook beetroot: Place the unpeeled beetroot in a pan of cold water, leaving the root and a couple of centimetres/ 1 inch of stalk attached to the beetroot. Make sure the water covers the beet by about 2 cm. Bring to the boil and then simmer for around 3o minutes (depending on size of beetroot.) They are cooked when tender, and you can easily peel the skin away with a blunt knife. Cooked beetroot will keep for up to 3 days in the fridge.

Beetroot – I recommend you use freshly cooked beetroot (see tip below for how to cook beetroot). Don’t use jarred or tinned beetroot as this will change the flavour of your raita.

Yogurt – I like to use full fat plain yogurt, but you can use low-fat yogurt too, it just won’t taste quite as rich and creamy. If you can buy dahi, (an Indian yogurt often referred to as curd), use this instead and leave out the lemon juice.

Ground cumin – cumin powder, you could substitute with ½ – one teaspoon of roasted cumin seeds, or roast and grind them into roasted cumin powder for extra cumin earthiness.

Lemon juice – fresh lemon juice provides a hint of sharpness which goes well against the sweet beetroot. Some plain yogurts are naturally sharp and don't require any more sharp flavours, so lemon juice is entirely up to you.

Salt – use sea salt or kosher salt, this is added to the raita to enhance the savoury flavour.

Nigella seeds: These seeds have a warm, pungent toasted flavour, and are often used to top things such as naan breads. You can find them in larger supermarkets and online - they may also be known as kalonji

Serving size: Is based on 8 people having it as a side to a curry. If enjoying as a dip, it may serve less people.

Nutrition

Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 22mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 9IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Keyword beetroot dip, yogurt dip, yogurt sauce

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