Beetroot Raita is a colorful, vibrant raita or yogurt dip made with healthy beets, onions, bell pepper, carrots, spices and curd (yogurt). It pairs nicely with most Indian meals.
First prep your vegetables. Rinse them very well in water. Peel and set aside. Grate the beetroot and carrot. Finely chop the onion and capsicum.
Take the curd in a bowl and whisk it until smooth.
Add all the chopped veggies together with the roasted cumin powder and salt according to taste.
Mix to combine evenly.
Garnish with chopped cilantro or coriander leaves.
Serve the beetroot raita with pulao, biryani or with dal and rice or with any Indian meal of your choice.
It is best to enjoy this raita as soon as you make it. If there are any leftovers, then refrigerate in a covered container for a couple of hours only.
Notes
Make sure that the beetroot is fresh, juicy and tender.
You can choose to skip the carrots, onions and capsicum. If omitting carrots, then add some more grated beetroot if you prefer.
Instead of regular salt, you can also use black salt. Opt to add chaat masala if you like.
For raita, it is always better to use fresh homemade curd. If using packaged curd, make sure it is within its shelf-period and has not become too sour.
To make a vegan variation of the recipe, replace the curd with a plant based yogurt like cashew yogurt, almond yogurt or coconut yogurt.