Beetroot Raita

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.