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Beet Raita

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Beetroot raita must be the prettiest of all raitas. It will add amazing color to any plate. That’s just an added bonus because beet raita also tastes delicious. Beet raita is a yogurt side dish made by mixing shredded beets and a vaghar (tempered spices) with yogurt. Like other raitas, it provides a cooling counterbalance to any spicy plate. It also works great as a dip to make a simple lunch out of roti or paratha.

Beets aren’t the most common ingredient in Indian food, but they are definitely a part of the cuisine. They add such a fantastic pop of color to any dish. 

In India, I remember seeing them most often used in juice shops, where the juicewala would juice mixed them a drink with tangerines, oranges, and sugar cane or pineapple. Also, roadside sandwiches would sometimes have slices of crunchy beets mixed with cucumber and potato.

Beet Raita

My mom cooked beets a lot for my grandpa because Ayurveda recommends beets. This squares with modern medicine because research has shown beets help reduce blood pressure, a problem often caused by diabetes.

You can eat beet raita with any dish that other raitas go with. It goes great with a plate of biryani, as part of a thali, or with any flatbread. It also goes well with just about any kind of rice. It even works as an accompaniment to a simple plate of plain basmati rice.

Beet Raita

Beet Raita

Beet raita is a mix of shredded beets and a vaghar added to yogurt. It provides a cooling counterbalance to any spicy dish.
4.75 from 4 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Indian
Servings 8
Calories 48 kcal


  • 2 cups thick yogurt Greek style, or strained
  • 2 cups shredded beets
  • 1-2 green chillies to taste
  • 1 tsp salt or to taste
  • ¼ tsp cumin toasted and ground

For the Vaghar (Tadka)

  • 1 Tbsp ghee or neutral oil
  • 1 tsp cumin seeds
  • 3 Tbsp chopped cilantro
  • pinch of hing asafoetida


  • Mix the yogurt, shredded beets, chillies, salt and cumin
    Mix beet and yogurt
  • Heat the oil in a small pan. Add cumin seeds and let them sizzle until fragrant. Add cilantro and hing. Let that cook for only a few seconds
    Cook the vaghar
  • Add the vaghar to the raita. For a nice look, mix in only half, then pour the remaining on top of your raita when it is ready to serve.
    Add vaghar to raita



Calories: 48kcalCarbohydrates: 6gProtein: 6gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 3mgSodium: 355mgPotassium: 187mgFiber: 1gSugar: 4gVitamin A: 27IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Keyword beet, beetroot, raita, side dish, yogurt
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