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Beetroot Raita

A fun pink twist on your raita.
Prep Time5 mins
Total Time25 mins
Course: Side Dish, Snack
Keyword: gluten free, Paleo, Vegetarian


For the Raita

  • 1 medium beetroot, diced & boiled
  • 1 cup yogurt
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp black pepper

For the Tardka:

  • 2 tbsp oil
  • 1 tsp whole cumin seeds
  • 3-4 curry leaves
  • 1 dried chilli


  • Peel and dice your beetroot in to small pieces and boil till it is fork tender. Drain and set aside.
  • In a small bowl mix 1 cup yogurt, 1 tsp salt, 1/2 tsp cumin, 1/2 tsp black pepper. Add water to thin out to your desired consistency.
  • Add the boiled beetroot and mix. The longer it sits the more pink the colour.

Make the tadka

  • Just before serving, heat a small fry pan over medium heat, add the 1 tsp cumin seeds, 1 dried chilli, and 3-4 curry leaves.
  • After a few mins the spices will get fragrant and cumin seeds will start sputtering. Turn off the heat and carefully pour over the raita.