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5.0 from 3 votes

Beetroot Raita Recipe {Indian Yogurt Beet Dip}

Try this flavorful, vibrant and refreshing Beetroot yogurt Dip recipe that combines the earthy flavors of beetroot with the yogurt, in typical Indian style, traditionally called Indian Beet Raita!

Prep Time
5 mins
Total Time
5 mins
Servings: 4
Calories: 148 kcal
Course: Side Dish , Appetizer , Condiments
Cuisine: Indian

Ingredients

  • 2.5 cup fresh curd
  • 1 medium beetroot grated
  • 1 teaspoon black pepper
  • pink salt as per taste

Instructions

    Cup of Yum
  1. Wash the beets under tap water and remove the mud. Dry it with kitchen towel and grate thinly. You may blend it as well. But I would recommend thin grating for a crunchy texture.
  2. In a large bowl, add fresh curd from refrigerator (take out just before making the beet raita), whisk it with beater. Add pink salt, grated beets and black pepper and whisk again. The curd would change color from white to pink to dark pink.
  3. Serve the vibrant beet raita with paratha or rice!

Notes

  • I have grated beets with smallest holes on grater as I liked very thin slices and they blend so well in curd. That's the reason I never felt the need to cook beets and raw beets worked well. You may boil beets for 5 min and then grate if you like large slices of it.
  • Make sure to use fresh curd or else the taste of the raita would be sour.
  • Take out curd from the refrigerator just before you start prepping beets or else curd will be sour.
  • Make sure to remove lumps from curd by beating it with beater. Add water to adjust the consistency.
  • Beets leave stain so make sure to use a kitchen cloth to clean your hands before touching other utensils or things in kitchen.