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  • Preeti Shridhar

Beetroot Raita

With the temperatures soaring ,yogurt in any form is welcome at meal times. This pink beauty is a great accompaniment with any Indian meal.

The beets add a slight sweet touch to the raita. I have used roasted beetroots but you can also use boiled ones. I prefer to roast my beets as it caramalizes their sugar ,thus rendering them sweeter.


Beetroot 2 medium

Thick yogurt 2 cups

Salt to taste


Oil 1 tsp

Mustard seeds 1/2 tsp

Ginger grated 1 tsp

Red chili 2

Curry leaves 6


  1. Peel boiled/ roasted beetroots.

  2. Chop them into small pieces.

  3. Whisk the yogurt

  4. Add  salt.

  5. Mix in beetroot pieces.

For tempering,

  1. heat the oil.

  2. Add mustard seeds and ginger.

  3. Once ginger starts browing, add red chili broken into pieces and curry leaves.

  4. Pour over the raita.

  5. Keep it in the fridge.

  6. Serve it chilled.

  7. It's best to make it atleast couple of hours before serving.


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