Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad)

Donna George
Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad)
631 ratings.

The Beetroot Raita Recipe is a delicious combination of roasted beets, combined with yogurt, spices and seasonings. The seasonings for the raita is what brings out the taste and you can make experimentations to this seasoning to suit your taste.

Serve the Beetroot Raita, as a salad or along with Parathas or as a side dish along with your main course meal.

If you like this recipe, you can also try other Raita recipes such as

  1. Boondi Raita Recipe
  2. Beetroot Raita Recipe
  3. Avocado Raita Recipe

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M


4 Servings


  • 1 Beetroot , peeled and finely chopped
  • 2 Green Chillies , finely chopped
  • 2 cups Hung Curd (Greek Yogurt)
  • Salt , to taste
  • 1/2 teaspoon Cumin powder (Jeera)
  • Ingredients for Seasoning - 1
  • 1/2 teaspoon Cooking oil
  • 1 teaspoon Sesame seeds (Til seeds)
  • Ingredients for Seasoning - 2
  • 1/2 teaspoon Cooking oil
  • 1/4 teaspoon Mustard seeds
  • 1/2 teaspoon Black Urad Dal (Split)
  • 1 sprig Curry leaves

How to make Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad)

  1. To begin making the Beetroot Raita Recipe (Cold Beet & Yogurt Soup/Salad), first get all the ingredients ready. Finely chop the beetroot and keep aside.

  2. Our first step is to cook the beetroot. For this, heat a teaspoon of oil in a heavy bottomed pan. Add the chopped beetroot, sprinkle some salt and stir fry it on low to medium heat until it is cooked through evenly. Once the beetroot is cooked through, turn off the heat and allow it to cool completely.

  3. Once the beetroot has cooled down, our next step is to prepare the Beetroot Raita.

  4. In a large mixing bowl, add the yogurt, salt, cumin powder and green chillies. Whisk well to combine. Add the cooked beetroot into this mixture and stir. Check the salt and spice levels and adjust to suit your taste. Transfer the raita to a serving bowl.

  5. The final step is the make the seasoning, you can use either one of the ingredients in the seasonings mentioned.

  6. Heat oil in a tadka pan; add the seasoning ingredients and allow it to roast and crackle. Once it roasts and crackles, turn off the heat.

  7. Pour the seasoning onto the Beetroot Raita and serve.

  8. Serve the Beetroot Raita, as a salad or along with Parathas or as a side dish along with your main course meal.

Donna George

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Last Modified On Monday, 21 November 2016 15:42
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