Go Back
–+ servings
overhead photo of beetroot raita in a bowl on white background, decorated with fresh mint leaves and nigella seeds

Beetroot Raita

Robyn
This stunning pink beetroot raita with grated beetroot and plain yogurt makes a delicious cooling addition to any Indian meal.
5 from 2 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 5 minutes
Cook Time 40 minutes
Cooling time for beetroot 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Dips | Sauces
Cuisine Indian
Servings 8 people
Calories 13 kcal

Ingredients
  

  • 8 oz (225g) cooked beetroot, coarsely grated See note for cooking beetroot
  • 1c (250g) 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. If you are serving the raita from the fridge, give a quick stir.

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

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!