Beet Raita Recipe – Easy Indian Yogurt Dip with Cucumber & Mint

Last Updated on 2 months by Neha Deshmukh

Beet Raita Recipe – Easy Indian Yogurt Dip with Cucumber & Mint

Hey everyone! If you’re looking for a vibrant, refreshing side dish that’s super easy to make, you have to try this Beet Raita. It’s a beautiful pink, tastes incredible, and is perfect for cooling down on a warm day. I first made this when I was craving something light and flavorful, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Beet Raita isn’t just pretty to look at – it’s packed with flavor and goodness. It’s a fantastic way to enjoy the earthy sweetness of beets in a whole new way. Plus, it comes together in under 30 minutes, making it perfect for a quick lunch, a side with dinner, or even a party appetizer. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delicious Beet Raita:

• 2 medium beets
• 2 cups yogurt (full fat)
• 2 small Persian cucumbers
• 0.5 teaspoon kosher salt
• 8 fresh mint leaves

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

• Beets: Beets are nutritional powerhouses, full of vitamins and antioxidants. They give this raita its gorgeous color and a lovely earthy sweetness. You can use golden beets for a milder flavor and a different color, too!
• Yogurt: Full-fat yogurt is key for a creamy, rich raita. I prefer using plain, unsweetened yogurt. Greek yogurt works well too, but you might want to add a tablespoon or two of water to thin it out a bit.
• Persian Cucumbers: These little guys are my go-to for raita. They have thinner skin and fewer seeds than regular cucumbers, so you don’t need to peel or deseed them. They’re also wonderfully crisp and refreshing. If you can’t find Persian cucumbers, English cucumbers are a good substitute.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Add 1 cup of water to the Instant Pot insert and place the trivet. Place rinsed beets on the trivet.
2. Secure the lid and pressure cook on high for 15 minutes. Allow natural pressure release for 10 minutes.
3. Transfer cooked beets to a plate, cool, then peel and dice into ½-inch cubes. Don’t worry if they stain your hands a little – it’s a sign of good things to come!
4. In a bowl, whisk yogurt and salt. Stir in diced cucumbers and beets.
5. Garnish with mint leaves. Refrigerate until chilled for vibrant color. This is important – chilling really brings out the flavors!
6. Stir before serving. Store leftovers in an airtight container for up to 3 days.

Expert Tips

Here are a few things I’ve learned over the years to make this raita even better:

• Don’t skip the chilling time! It really allows the flavors to meld and the color to deepen.
• Taste and adjust the salt as needed. Everyone’s preference is different.
• For a smoother raita, you can lightly blend a portion of the beets before adding them to the yogurt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the dairy yogurt for a plant-based yogurt like coconut or soy yogurt. It’s just as delicious! My friend, Priya, swears by the coconut yogurt version.
• Spice Level: Add a pinch of roasted cumin powder or a tiny dash of chili powder for a little kick.
• Festival Adaptation: This raita is amazing as a cooling side during festivals like Holi or Diwali. It helps balance out the spicy foods!

Serving Suggestions

This Beet Raita is incredibly versatile. Here are a few ways to enjoy it:

• Serve it alongside your favorite Indian dishes like biryani, pulao, or dal.
• Use it as a dip for vegetable sticks or papadums.
• Enjoy it as a light and refreshing snack on its own.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The color might fade slightly over time, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

• What type of beets work best for raita? Red beets are classic, but golden beets offer a milder flavor and a beautiful golden hue.
• Can I make this raita ahead of time? Absolutely! You can make it up to a day in advance. The flavors will actually develop even more.
• How can I adjust the consistency of the raita? If it’s too thick, add a tablespoon or two of water or milk. If it’s too thin, add a little more yogurt.
• Is it necessary to peel the beets? Not necessarily, but peeling them will give you a smoother texture.
• What other herbs can I use instead of mint? Cilantro is a great substitute, or you can use a combination of both!