Beetroot Raita Recipe – Authentic Indian Yogurt Dip with Peanuts

Last Updated on 2 months by Neha Deshmukh

Beetroot Raita Recipe – Authentic Indian Yogurt Dip with Peanuts

Hey everyone! If you’re looking for a vibrant, flavorful side dish that’s super easy to make, you have to try this Beetroot Raita. It’s a beautiful pink, tastes incredible, and is a total crowd-pleaser. I first made this for a summer barbecue, and it disappeared in minutes! It’s a lovely change from the usual cucumber raita, and the little pop of peanuts takes it to another level.

Why You’ll Love This Recipe

This beetroot raita isn’t just pretty to look at – it’s bursting with flavor! The earthy sweetness of the beetroot pairs beautifully with the cool, tangy yogurt. Then, we add a South Indian-inspired tempering with mustard seeds and curry leaves that gives it a lovely aromatic kick. It’s refreshing, healthy, and perfect for a hot day. Plus, it comes together in under an hour!

Ingredients

Here’s what you’ll need to make this delicious beetroot raita:

• 1 large beetroot
• 1.25 cups yogurt (about 250ml)
• 0.25 teaspoon cumin powder
• To taste salt
• 1 pinch red chili powder
• As needed water
• 1.5 teaspoons oil
• 1 tablespoon peanuts
• 1 teaspoon chopped ginger
• 0.25 teaspoon mustard seeds
• 3-4 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure this raita turns out perfectly:

• Beetroot: The star of the show! You want a nice, firm beetroot for the best flavor and color.
• Yogurt: I prefer using full-fat yogurt for a richer, creamier raita, but you can use low-fat or Greek yogurt if you prefer. Greek yogurt will result in a thicker raita, so you might need a little extra water to adjust the consistency.
• Cumin Powder: Freshly ground cumin powder has the best aroma, but store-bought works just fine too.
• Red Chili Powder: Adjust the amount to your spice preference! A little goes a long way. Kashmiri chili powder will give you a lovely color with mild heat.
• Curry Leaves: These are essential for that authentic South Indian flavor. If you can’t find fresh curry leaves, you can sometimes find them frozen.
• Peanuts: Adds a lovely crunch and nutty flavor. You can use roasted peanuts for a more intense flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Wash and dry the beetroot, then wrap it snugly in aluminum foil. Roast it for about 40 minutes, or until it’s tender when you poke it with a fork.
2. Once the beetroot is cool enough to handle, peel it and chop it into pieces. Then, pop it into a food processor with a splash of water and puree until smooth.
3. In a bowl, whisk together the beetroot puree and yogurt. Add water, a little at a time, until you reach your desired consistency. I like mine slightly pourable.
4. Season with salt, red chili powder, and cumin powder. Give it a good mix and set it aside.
5. Now for the fun part – the tempering! Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter (they’ll start to pop!).
6. Add the chopped ginger, peanuts, and curry leaves to the pan. Sauté for about 30 seconds, until the peanuts are lightly golden and the curry leaves are fragrant.
7. Pour this lovely tempering over the beetroot and yogurt mixture. Mix well.
8. Finally, chill the raita in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t skip the chilling time! It really makes a difference in the flavor.
• If your beetroot is particularly watery, you might need to drain some of the excess liquid after pureeing.
• For a smoother raita, you can strain the yogurt through a muslin cloth before mixing it with the beetroot puree.

Variations

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

• Vegan Adaptation: Simply swap the dairy yogurt for your favorite plant-based yogurt – coconut yogurt or soy yogurt work really well.
• Spice Level: If you like things extra spicy, add a little more red chili powder or a finely chopped green chili to the tempering. My friend, Priya, loves to add a pinch of cayenne pepper!
• Festival Adaptations: This raita is fantastic with festive meals, especially during Holi or Diwali. The vibrant color is perfect for celebrations.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!

Serving Suggestions

Beetroot raita is incredibly versatile. Here are a few ways to serve it:

• As a side dish with Indian meals like biryani, pulao, or dal-chawal.
• As a dip with vegetable sticks or papadums.
• As a cooling accompaniment to spicy curries.
• Alongside grilled meats or vegetables.

Storage Instructions

Leftover beetroot 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 is the best type of yogurt to use for raita? Full-fat yogurt gives the richest flavor, but you can use any type you like.
• Can I make this raita ahead of time? Yes, you can make it a few hours in advance. The flavors will develop even more as it sits.
• How can I adjust the sweetness of the raita? Beetroot has natural sweetness, but if you want it a little sweeter, you can add a tiny drizzle of honey or maple syrup.
• What are the health benefits of beetroot raita? Beetroot is packed with nutrients like fiber, folate, and antioxidants. Yogurt is a great source of probiotics.
• Can I use other nuts instead of peanuts? Absolutely! Cashews or almonds would also be delicious.

Enjoy making this vibrant and flavorful beetroot raita! I hope it becomes a new favorite in your kitchen. Let me know how it turns out in the comments below!