Beet Raita Recipe – Authentic Indian Yogurt Dip with Roasted Cumin

Last Updated on 2 months by Neha Deshmukh

Beet Raita Recipe – Authentic Indian Yogurt Dip with Roasted Cumin

Hey everyone! If you’re anything like me, you’re always looking for ways to add a little extra goodness – and a pop of color – to your meals. This Beet Raita is exactly that. It’s a vibrant, cooling yogurt dip that’s incredibly easy to make, and honestly, it’s become a staple in my fridge, especially during warmer months. I first made this when I was trying to find a way to use up some beautiful beets from the farmer’s market, and it was an instant hit!

Why You’ll Love This Recipe

This Beet Raita isn’t just pretty to look at; it’s bursting with flavor! The earthy sweetness of the beets pairs beautifully with the tangy yogurt and the warm, smoky notes of roasted cumin. It’s a fantastic way to add a probiotic boost to your diet, and it’s incredibly versatile. Seriously, you’ll find yourself reaching for this dip with everything from grilled meats to simple rice and dal. Plus, it comes together in under 30 minutes – perfect for a quick side dish or a last-minute get-together.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 medium beets
• 1 cup yogurt
• 1-2 teaspoons roasted cumin powder (depending on your preference)
• ½ – 1 teaspoon salt (to taste)
• Pinch of Kashmiri chili or red chili powder
• Mint leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Beets: I prefer using medium-sized beets for this recipe. You can use golden beets for a milder flavor and a beautiful golden hue, or red beets for that classic vibrant pink color.
• Yogurt: Full-fat yogurt gives the best, creamiest texture, but you can absolutely use low-fat or Greek yogurt if you prefer. Greek yogurt will result in a thicker raita, so you might want to add a tablespoon or two of water to thin it out. Dahi, traditional Indian yogurt, is ideal if you can find it!
• Roasted Cumin Powder: This is key. Don’t skip roasting the cumin seeds! It brings out a depth of flavor that pre-ground cumin just can’t match. I’ll share how to roast your own down in the FAQs.
• Chili Powder: Kashmiri chili powder adds a lovely color and mild heat. If you don’t have it, regular red chili powder works just fine – just adjust the amount to your spice preference.
• Raita Variations: Raita is incredibly regional! Some families add a touch of sugar, while others include grated cucumber or finely chopped coriander. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to cook the beets. Add 2 cups of water to your Instant Pot, place the beets on a steamer rack, and pressure cook for 15 minutes. If you don’t have an Instant Pot, you can boil or roast the beets until tender – about 30-40 minutes.
2. Once the beets are cooked, let them cool completely. This is important! You don’t want to burn your fingers. Then, peel and chop them into small pieces.
3. In a medium-sized bowl, combine the chopped beets, yogurt, roasted cumin powder, salt, and chili powder.
4. Give everything a good mix until it’s well combined and the yogurt is a lovely pink color.
5. Finally, garnish with fresh mint leaves.

Expert Tips

• Chill Time is Your Friend: For the best flavor, chill the raita for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
• Don’t Overmix: Overmixing can make the yogurt watery. Gently combine the ingredients until just mixed.
• Taste as You Go: Everyone’s palate is different! Adjust the salt and chili powder to your liking.

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 works beautifully! My friend, Priya, swears by cashew yogurt for the creamiest texture.
• Spice Level: If you like things a little spicier, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This raita is amazing with festive meals! It’s a perfect accompaniment to the rich flavors of Holi or Diwali.

Serving Suggestions

This Beet Raita is incredibly versatile. Here are a few of my favorite ways to serve it:

• With grilled chicken or lamb
• Alongside a simple rice and dal meal
• As a dip for vegetable sticks or papadums
• As a cooling side dish with spicy curries

Storage Instructions

Leftover Beet Raita can be stored in an airtight container in the refrigerator for up to 2 days. The color might fade slightly over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What type of beets work best for this raita? Red beets give you that gorgeous pink color, but golden beets are milder and equally delicious.
• Can I make the raita ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill and the flavors have melded.
• 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.
• What is the best way to roast cumin powder at home? Heat a dry pan over medium heat. Add 1-2 tablespoons of cumin seeds and dry roast for 2-3 minutes, stirring constantly, until fragrant. Let cool and grind to a powder.
• Can I use other herbs instead of mint? Definitely! Coriander (cilantro) is a classic choice, or you can even try a little dill.