Beetroot Raita Recipe

Beetroot Raita is a creamy & delicious side dish made by cooking beetroot, blending it with yogurt & seasoning it with tempered spices. Beetroot Raita is a great accompaniment for rice meal, roti or chapati. Learn to make Beetroot Raita with step by step pictures and video.

Beetroot has always been my favorite vegetable since childhood days. I was / am always fascinated to see the baby pink color when beets is mixed with curd rice. I love any recipe with beetroot either a simple poriyal or pakoda or this raita.

About Beetroot Raita

Beetroot Raita is a simple raita made using beetroots, yogurt or curd with a basic tempering of spices. This is a cool and refreshing side dish that you can pair up with rice, roti etc. Beetroot Raita is also known as Beetroot Pachadi.

I love beetroot raita both the simple version and with coconut. Beetroot raita is mildly spiced with a sweet taste perfect to pair up with rice. You can even serve it paratha, chapati, roti etc.

This Beetroot Raita tastes delicious and looks very tempting. The vibrant pink color is sure to attract kids and one of the healthy ways to include beetroot in their diet. This raita is simple and easy to make and comes together in just 20 minutes.

The main difference between beetroot raita and beetroot pachadi is that pachadi is Kerala style with coconut in it and raita is simple and has more curd in it. I love both the versions beetroot raita can be had as such too without any main course.

Beetroot Raita Video

Beetroot Raita Ingredients

• Beetroot – Choose fresh beetroot, grate it using a medium holed grater and use it. You can use chopper to chop it finely too.
• Curd – Use thick curd that is not sour. Whisk it well and then add it.
• Tempering – A simple tempering using oil, mustard seeds, cumin seeds, curry leaves, green chili, ginger, hing is made and added.
• Oil – You can use regular cooking oil or coconut oil.

How to make Beetroot Raita Step by Step

1.To a mixing bowl add 1 and 1/2 cups thick curd.

2.Whisk it well until smooth.

3.Heat 1 teaspoon oil.

4.Add 1/2 cup grated beetroot.

5.Saute for 5 minutes till it shrinks and until raw smell leaves. Add salt to taste.

6.Add 1/2 cup water.

7.Give a quick mix.

8.Let it start to boil.

9.Cook covered for 10-12 minutes.

10.Cook until beetroot turns soft.

11.Give a quick saute.

12.Heat 2 teaspoon oil – add 1/2 teaspoon mustard seeds let it splutter. Add 1 teaspoon cumin seeds, few curry leaves, a pinch of hing – let it splutter. Add 1 green chili, 1/2 inch ginger saute for a minute. Switch off and cool down for few minutes.

13.Add cooked beetroot.

14.Mix it well.

15.Add the tempering.

16.Mix it well.

Beetroot Raita is ready to serve!

Expert Tips

• The ratio of curd : beetroot is purely your choice. You can change it according to your taste and preference. But usually this version of beetroot raita has more curd in it.
• I use a ratio of doubling the curd with grated beetroot. Say for 1 cup grated beetroot I add 2 cups curd likewise.
• Use thick yogurt for any raita variety. If your curd is little watery then hang it in a muslin cloth for 15 minutes to drain off the excess water.
• While tempering you can replace green chilies with red chilies too.
• As curd is more in this raita make sure to cool down the ingredients before adding else curd may curdle.
• If you are planning to store, Store in fridge and serve when needed.

Serving & Storage

Serve Beetroot Raita as a side dish with rice or serve it as such tastes great on its own too. This keeps well in fridge for 2 days.

FAQS

1.Can I add more beetroot?

Yes you can add around 1 cup grated beetroot for 1 and 1/2 cups curd.

2.Is beetroot pachadi and beetroot raita same?

Beetroot pachadi and raita are verbally same but pachadi refers to the kerala style raita which involves cooking beetroot with coconut paste and tempered with spices. But raita is made simple by cooking beetroot then adding curd and finally tempering with spices.

If you have any more questions about this Beetroot Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Beetroot Raita Recipe

Beetroot Raita is a creamy & delicious side dish made by cooking beetroot, blending it with yogurt & seasoning it with tempered spices. Beetroot Raita is a great accompaniment for rice meal, roti or chapati. Learn to make Beetroot Raita with step by step pictures and video.

Prep Time10 minutes mins

Cook Time10 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup beetroot (grated, tightly packed)
• 1 and 1/2 cups thick curd
• salt to taste
• water as needed

To Temper:

• 2 teaspoon oil
• 1/2 teaspoon mustard seeds
• a small sprig curry leaves
• 1/2 inch ginger
• 1 green chili

Instructions

• To a mixing bowl add 1 and 1/2 cups thick curd.
• Whisk it well until smooth.
• Heat 1 teaspoon oil.
• Add 1/2 cup grated beetroot.
• Saute for 5 minutes till it shrinks and until raw smell leaves. Add salt to taste.
• Add 1/2 cup water.
• Give a quick mix.
• Let it start to boil.
• Cook covered for 10-12 minutes.
• Cook until beetroot turns soft.
• Give a quick saute.
• Heat 2 teaspoon oil – add 1/2 teaspoon mustard seeds let it splutter. Add 1 teaspoon cumin seeds, few curry leaves, a pinch of hing – let it splutter. Add 1 green chili, 1/2 inch ginger saute for a minute. Switch off and cool down for few minutes.
• Add cooked beetroot.
• Mix it well.
• Add the tempering.
• Mix it well.

Notes

• The ratio of curd : beetroot is purely your choice. You can change it according to your taste and preference. But usually this version of beetroot raita has more curd in it.
• I use a ratio of doubling the curd with grated beetroot. Say for 1 cup grated beetroot I add 2 cups curd likewise.
• Use thick yogurt for any raita variety. If your curd is little watery then hang it in a muslin cloth for 15 minutes to drain off the excess water.
• While tempering you can replace green chilies with red chilies too.
• As curd is more in this raita make sure to cool down the ingredients before adding else curd may curdle.
• If you are planning to store, Store in fridge and serve when needed.

Nutrition Facts

Beetroot Raita Recipe

Amount Per Serving (75 g)

Calories 43 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.2g1%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 0.04mg0%

Sodium 1363mg59%

Potassium 95mg3%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 22IU0%

Vitamin C 10mg12%

Calcium 8mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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