Beetroot Raita

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The sweetness of the beet, the gorgeous color and not to forget the amazing health benefits makes beetroot my favorite root vegetable. This recipe uses beetroot as a side dish with spicy meals.


  • 1 medium beet root bulb
  • 1 C yogurt
  • 1/4 tsp white pepper powder
  • Salt as per taste [ try to keep it mildly salted]

Procedure : ( Microwave Method)

  1. Peirce the beetroot bulb all over with a sharp kitchen knife .
  2. Place in a microwave proof bowl , cover with a cling wrap.
  3. Make incisons on cling wrap, thus creating a vent for steam to escape
  4. Place the beet in the Microwave for 4- 5 minutes [time varies as per beetroot size]
  5. Test for doneness by inserting a fork. What you are looking for is tender but not mushy texture
  6. Peel off the skin, when it cools down
  7. Finely chop the bulb
  8. Whisk the yogurt, add some salt and the pepper
  9. Add in the beetroot. Mix well. Chill before serving.

Stovetop Method

  1. Peirce the beetroot bulb all over with a sharp kitchen knife .
  2. Place in a deep pan and cover with water.
  3. simmer on medium heat until tender.
  4. This method takes longer than the microwave method so patience is the key, but the texture and taste is really worth the wait.
  5. Once it gets tender, allow it to cool, peel – chop and follow the recipe from above!


Serve as a side dish.

Note: Replace whole milk yogurt with a no fat yogurt for a low fat choice.

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Comments 5

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  1. Yum! This raita gets a pretty pink color and tastes so good. Thanks for sharing detailed microwaving tips, I will try it next time.
    P.S. Add chopped green chillies and yellow corn to beetroot raita for a prettier presentation & variation in taste.

    1. Post

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