Beetroot Raita

Brighten up your table with the vibrant and refreshing Beetroot Raita, a traditional Indian yogurt-based side dish that’s as nutritious as it is flavorful. This quick and easy recipe features earthy, tender grated beetroot combined with creamy yogurt, a hint of heat from green chili, and the warm, nutty aroma of roasted cumin seeds. Finished with a sprinkle of fresh coriander leaves, the raita is a perfect balance of creamy, tangy, and subtly spiced flavors. Not only does this dish pair beautifully with Indian curries and biryanis, but its striking pink hue also makes it a stunning visual addition to your meal. With just 10 minutes of prep and 20 minutes of cook time, Beetroot Raita is a wholesome, chilled side that’s perfect for both everyday meals and festive spreads.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium (about 200 grams) beetroot
• 250 grams yogurt
• 0.5 teaspoon cumin seeds
• 1 small green chili
• 0.5 teaspoon salt
• 2 tablespoons, chopped coriander leaves
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by washing the beetroot thoroughly under running water to remove any dirt. Trim the top and bottom ends of the beetroot.

Step 2

Place the beetroot in a saucepan and cover with water. Bring to a boil over medium heat and let it cook for about 15-20 minutes, or until the beetroot is tender and can be easily pierced with a fork.

Step 3

Once cooked, drain the beetroot and allow it to cool. Peel off the skin with your hands (the skin should slide off easily).

Step 4

Grate the peeled beetroot using a box grater. If you prefer a finer texture, use the finer side of the grater.

Step 5

In a small skillet, dry roast the cumin seeds over low heat until they turn aromatic, which will take about 1-2 minutes. Let them cool slightly, then crush them using a mortar and pestle or grind them into a coarse powder using a spice grinder.

Step 6

In a mixing bowl, whisk the yogurt until smooth. Add the grated beetroot into the whisked yogurt.

Step 7

Finely chop the green chili, being cautious of the heat, and add it to the beetroot-yogurt mixture for an extra kick.

Step 8

Stir in the roasted cumin powder, salt, and black pepper. Mix well to combine all the flavors.

Step 9

Add the freshly chopped coriander leaves into the raita and give it one final mix.

Step 10

Chill the raita in the refrigerator for about 30 minutes before serving for better flavor assimilation.

Step 11

Serve the beetroot raita as a side dish with your favorite Indian curry or biryani.

Nutrition Facts

Serving size	472.7 grams (472.7g)

Amount per serving	% Daily Value*
Calories	256

Total Fat 4.70g	6%
Saturated Fat 2.60g	13%
Polyunsaturated Fat 0.10g
Cholesterol 15mg	5%
Sodium 1520mg	66%
Total Carbohydrate 39.90g	15%
Dietary Fiber 4.80g	17%
Total Sugars 32.20g
Protein 17.00g	34%

Vitamin D 120IU	600%
Calcium 514mg	40%
Iron 3mg	18%
Potassium 1344mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.7%

Protein: 25.2%

Carbs: 59.1%