Fresh, bright, and straightforward to put together, Beetroot Raita is a gluten-free, vegetarian Indian side dish made with simple everyday ingredients in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: Not specified
  • Total time: 20 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 2 cups curd ((yogurt))
  • 1 beetroot (medium-sized, grated)
  • 1 carrot (small to medium-sized, grated - optional)
  • 1 onion (medium-sized, finely chopped - optional)
  • 1 capsicum (small-sized, finely chopped (green bell pepper) - optional)
  • 1 teaspoon roasted cumin powder
  • salt (as required)

Method

  1. First prep your vegetables. Rinse them very well in water. Peel and set aside. Grate the beetroot and carrot. Finely chop the onion and capsicum.
  2. Take the curd in a bowl and whisk it until smooth.
  3. Add all the chopped veggies together with the roasted cumin powder and salt according to taste.
  4. Mix to combine evenly.
  5. Garnish with chopped cilantro or coriander leaves.
  6. Serve the beetroot raita with pulao, biryani or with dal and rice or with any Indian meal of your choice.
  7. It is best to enjoy this raita as soon as you make it. If there are any leftovers, then refrigerate in a covered container for a couple of hours only.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.