Pink Beetroot Raita

This gorgeous pink beetroot raita is a show-stopping side dish that combines earthy beetroots with cooling yogurt and aromatic spices. The vibrant color makes it an instant conversation starter, while its invigorating taste perfectly complements spicy Indian meals. Simple to make yet impressive to serve, this raita transforms ordinary dinners into something special.

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Course: Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 85kcal

Equipment

Ingredients

2 medium beetroots cooked and shredded
2 cups plain yogurt
Salt to taste
¼ tsp cumin powder
1 small onion finely chopped (optional)
1 green chili finely chopped (optional)
½ cup carrot finely chopped (optional)
8-10 curry leaves optional
½ tsp mustard seeds optional
Pinch of asafoetida optional
1 tsp oil for tempering, optional
Fresh mint or coriander for garnish optional

Instructions

Cook beetroots by boiling or steaming until tender, then peel and shred them using a grater.
In a large bowl, whisk the yogurt until smooth and creamy.
Add the shredded beetroot to the yogurt and mix well.
Season with salt and cumin powder, mixing thoroughly.
If using optional vegetables, add chopped onion, green chili, and carrot to the mixture.
For tempering (optional): Heat oil in a small pan, add mustard seeds and let them splutter, then add curry leaves and asafoetida. Pour this over the raita.
Mix all ingredients gently and adjust seasoning if needed.
Chill in the refrigerator for at least 30 minutes before serving.
Garnish with fresh herbs before serving.

Notes

Cook beetroots in advance and store in refrigerator for up to 3 days to save time

Adjust consistency by adding water if the raita becomes too thick

For best color retention, add beetroot just before serving or the pink color will intensify over time

This raita tastes best when served chilled with rice, biryani, or spicy curries

Can be made without tempering for a lighter version

Store leftovers in refrigerator for up to 2 days

Use Greek yogurt for a thicker, creamier texture

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