Go Back
+ servings
beetroot raita served in a ceramic bowl with a spoon
Print Recipe
5 from 1 vote

Beetroot Raita Recipe

Beetroot raita- a healthy and refreshing summer special south Indian dip with grated beets and yogurt. This raita is a winner in many ways- attractive, delicious , easy and healthy! With typical south Indian flavors this raita or yogurt dip goes very well rice or as a simple snack. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian, Tamil Nadu
Keyword: beetroot raita
Servings: 3
Calories: 288kcal
Author: Harini


  • 1 large beetroot peeled and cubed
  • 1.5 cups Yogurt
  • salt to taste
  • 1/2 cup peanuts roasted
  • 2 teaspoons oil
  • 1 teaspoon cumin seeds
  • 10 curry leaves
  • 2 green chilies slit


  • Rinse, peel and cut the cubes into big cubes
  • Heat a cast iron with oil. Place the beets and roast for 8-12 minutes. Let cool. 
  • Place the roasted beets a food processor jar and pulse coarsely.
  • In the same pan add the peanuts and roast until they turn aromatic. Rub off the peels if required.
  • Whisk 2 cups fresh yogurt until smooth. Add the pulsed beets, salt to taste and roasted peanuts to the yogurt and mix.
  • Now heat 2 teaspoons oil in a small pan. Add the cumin seeds, slit green chilies and curry leaves. Fry them for few seconds.
  • Add the prepared tempering to the prepared raita and mix well. Serve beetroot raita immediately or chill until serving.


How To Serve Beetroot Raita?
This raita goes very well with any spicy food like biryani, pulao, paratha.
You can also serve this raita as dip with chips, crackers and crudites 


Serving: 3g | Calories: 288kcal | Carbohydrates: 21g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 233mg | Potassium: 678mg | Fiber: 6g | Sugar: 13g | Vitamin A: 277IU | Vitamin C: 75mg | Calcium: 209mg | Iron: 2mg