beet yogurt

Beet Raita

  • Author: My Heart Beets
  • Cuisine: Indian


This cooling beet raita is the perfect accompaniment to a spicy dish! Serve it with a one pot meal like biryani or with any Indian meal.


  • 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:

  1. Combine all of the ingredients together in a bowl and mix well.
  2. Serve immediately if chilled, otherwise allow it to sit in the fridge until nice and cold.

To cook beets in an instant pot:

  1. 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.
  2. 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.
  3. Open the valve to quick release any remaining pressure.
  4. Once the the beets are cool enough to touch, remove them from the pot. The peels should easily slide off.
  5. Place the beets on a cutting board and chop them into the desired size.


Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor.

To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.