This simple beet raita is a chilled yogurt sauce made with beets, yogurt, and a few spices. It’s a simple cooling side, a perfect accompaniment to a spicy dish.
This beetroot raita is as delicious as it is fun to look at! 😍 It’ll steal the spotlight on your table – I mean, look at that bright pink color! And this raita has a very useful purpose: to provide a bit of cooling comfort after biting into a spicy dish.
Everyone familiar with Indian cuisine knows that raita is a must at every Indian meal. Typically I serve super simple raita – just a bowl of yogurt thinned out with a little water and a few spices. But whenever I make a special type of raita, the entire meal feels a bit more special. Beet raita – with its BRIGHT pink color – definitely looks special, and it’s also very easy to make – especially because I first cook the beets in an Instant Pot.
My recipe for beet raita is simple, quick to prepare, and beautiful to look at. You can always make it a bit fancier if you prefer by adding a tadka to it – that means to heat oil in a small pot and add spices like mustard seeds, curry leaves, or chilies.
You can make beet raita several different ways – and change up the texture. Try chopping the beets (pictured) or grate them or puree them! I personally prefer chopped beets because it’s easy, adds texture, and the beets look like little gems floating in sauce!
Serve this Beet Raita with:
This cooling beet raita is the perfect accompaniment to any Indian meal, especially a one-pot meal! My favorite simple Indian meal: biryani and raita.
My recipe calls for very few ingredients – but if you’re new to Indian cuisine, you may not be familiar with one of them: roasted cumin.
Roasted cumin tastes totally different from regular cumin, in my opinion. It has so much aroma and depth and adds a special flavor to the raita. It’s a spice that’s in almost every raita recipe – or at least, it should be. Just be sure to read my notes to see how to make it! Trust me, it will be worth it, and you’ll love it!
- 2 medium beets cooked and chopped
- 1 cup yogurt
- ¼ teaspoon roasted cumin powder
- ½ teaspoon salt adjust to taste
- Pinch of Kashmiri chili or red chili powder optional
- Mint leaves garnish
To make beet raita:
- Combine all of the ingredients together in a bowl and mix well.
- Serve immediately if chilled, otherwise allow it to sit in the fridge until nice and cold.
To cook beets in an instant pot:
- To prepare the beets, add 2 cups water into the steel inner pot, then place a steamer basket or the wire rack that came with your pressure cooker into the pot.
- Place the unpeeled beets on top of the rack, then secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Once the the beets are cool enough to touch, remove them from the pot. The peels should easily slide off.
- Place the beets on a cutting board and chop them into the desired size.