Beetroot raita, also known as beetroot pachadi, is a delicious Indian yogurt dip that makes a perfect healthy side dish for biryani, pulao, or any Indian meal. This vibrant beetroot raita is not only packed with nutrients but also super easy to prepare. You can make this vegan raita in just 10 minutes using dairy-free yogurt for a refreshing and plant-based twist.
Ready to add a colorful, flavorful, and nutritious side to your meals? Let's dive in!
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What Is Beetroot Raita
Raita is a classic Indian side dish made with whisked yogurt combined with raw or cooked vegetables, fruits, or even boondi, flavored with spices. This cooling condiment is traditionally served alongside spicy dishes or rice meals like biryani and pulao to aid digestion and balance flavors.
Beetroot raita, also known as beetroot pachadi in South India, stands out with its vibrant pink hue and mildly sweet, refreshing taste. Unlike common raita varieties, this version uses beetroot, giving it a unique color and flavor that's as pleasing to the eyes as it is to the palate.
If you're curious to try more raita varieties, Koshimbir and Burani Boondi Raita are two other delicious recipes on the blog worth exploring.
Cooking With Beets
Beetroots are beloved for their earthy, mildly sweet flavor and vibrant color, making them a versatile ingredient in many dishes. On my blog, you'll find plenty of recipes that showcase beetroot as the star - from savory to sweet.
Some favorites include Beetroot Poriyal, Beetroot Halwa, Beetroot Rasam Rice, Pudla Sandwich, and even Red Velvet Cupcakes with Beets. These recipes not only highlight the unique taste of beetroot but also add a burst of color to your meals.
Growing up, one of my fondest memories was my mom mixing beetroot poriyal with curd rice, creating a colorful and comforting dish. This nostalgic flavor inspired my vibrant beetroot raita recipe, a refreshing and healthy way to enjoy beetroot with yogurt or vegan alternatives.
Incorporating beets into your diet is easy with these tasty recipes - perfect even for picky eaters. This beetroot raita with peanuts tempering is another fun, nutrient-packed way to enjoy all the health benefits of beetroot in a simple, cooling side dish.
Why Make It
- 🌱Vegan and gluten-free Indian yogurt dip/sauce
- 💖 A delicious way to include nutrient-packed beets in your diet
- ❄️ Has a natural cooling effect on the body
- 🌿 Supports healthy digestion
- 🥄 Made with simple, basic ingredients
- 👀 Looks vibrant and tastes appetizing
- ⏱️ Ready in just 10 minutes - perfect for busy days!
- ⏳ Can be made ahead and stored for convenience
Ingredients needed 🧾
Yogurt: This Indian dip or sauce can be made with either dairy or dairy-free yogurt. Greek yogurt works well too. Just be sure to use plain, unsweetened yogurt for the best flavor. For this recipe, I've used vegan unsweetened almond milk yogurt to keep it plant-based and creamy.
Beetroot: You can use either cooked or raw beetroot in this pachadi. In this recipe, I used cooked beets for a softer texture and vibrant color. If you prefer using raw beets, check out my notes below for preparation tips.
Spices and Herbs: Basic yet flavorful spices and herbs like green chilies, mustard seeds, curry leaves, chili powder, cumin powder, and garlic powder bring depth to this beets raita.
Peanuts: I prefer using roasted, unsalted peanuts to add a crunchy texture and nutty flavor.
Salt: Instead of regular table salt, I like to use black salt. It truly elevates the flavors of this vegan condiment and adds a subtle tanginess.
How to make it 🔪
- Roughly chop or slice the cooked beets and transfer them to a blender. Add green chilies and a portion of the curry leaves.
- Blitz the ingredients until you get a smooth puree. If needed, add a few tablespoons of water to help with blending.
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- In a serving bowl, add the yogurt and whisk until smooth and creamy.
- Stir in the spices - chili powder, cumin powder, and garlic powder - until well combined.
- Add the beetroot puree to the yogurt mixture and stir everything together until well combined.
- In a small pan, heat oil for the tadka (tempering). Add mustard seeds and let them crackle. Then add the peanuts (crush them lightly first if you want) and the remaining curry leaves. Fry for about 30 seconds until fragrant. Pour this flavorful tadka over the beetroot raita and gently mix to combine.
🍽 Serving Suggestions
Cover the beetroot raita with a lid and store it in the fridge until ready to serve. This beetroot pachadi tastes best when chilled.
Beetroot raita pairs beautifully with a variety of meals thanks to its cooling and mildly sweet flavor. It complements rice dishes such as pulao, khichdi, pilaf, and biryani perfectly. Many also enjoy it as a refreshing cool salad-ideal for hot summer days!
This vibrant raita is equally delicious served alongside stuffed parathas, roti, chapati, or naan, making it a versatile side for any meal. It's also great for lunchboxes, potlucks, parties, and brunch gatherings.
For a balanced meal, try pairing beetroot raita with dal, vegetable curries, or grilled veggies to add a cooling contrast to bold flavors.
💭 Priya's Recipe Tips
To make the raita more wholesome and crunchy, try adding chopped or grated cucumber, onions, or carrots. For an extra burst of aroma and flavor, do the tempering (tadka) just before serving. Be sure to cover the raita immediately afterward to lock in the fresh, aromatic flavors. Always serve beetroot raita chilled for the best taste and cooling effect.
Recipe FAQs 📖
Skip the peanuts. Add sunflower seeds, pumpkin seeds, or Hemp hearts as toppings when making this beetroot raita.
For vegans, use plain unsweetened dairy-free yogurt or plant-based Greek-style yogurt. If you're making fruit raita, then sweetened yogurt works well. Non-vegans can use full-fat plain unsweetened yogurt for the best creaminess. Greek yogurt is great too-just dilute it with more water while whisking. Fat-free, low-fat, or homemade dahi all work nicely depending on your preference. Indian Desi Dahi can also be used.
Both can be used. If using cooked or steamed beets, simply chop and blend them with green chillies and curry leaves. For raw beets, peel and chop them, then grill until slightly charred-sprinkling garlic powder while grilling adds extra flavor. Grilled beets give the raita a lovely earthy, rustic taste. Alternatively, you can skip pureeing and use chopped or grated beets for a different texture.
This vegan beetroot raita or pachadi keeps well in the fridge for 4-5 days and can be made ahead for convenience. It also freezes nicely for 2-3 months-just thaw overnight in the fridge before serving. There's no need to heat the raita; it's best enjoyed chilled.
Yes! You can skip the tempering to keep the raita recipe oil-free and avoid any cooking steps. While tempering adds a wonderful depth of flavor, the raita is still delicious and refreshing without it.
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Recipe 📖
Beetroot Raita with Crunchy Peanut Tadka
Equipment
Ingredients
- 1 beetroot
- 2 cups yogurt
- 1 teaspoon garlic powder
- 1 teaspoon chilly powder
- 1 teaspoon cumin powder
- Salt
For the tadka
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- 1 tablespoon peanuts
Instructions
- Roughly chop or slice the cooked beets and transfer them to a blender. Add green chilies and a portion of the curry leaves.
- Blitz the ingredients until you get a smooth puree. If needed, add a few tablespoons of water to help with blending.
- In a serving bowl, add the yogurt and whisk until smooth and creamy.
- Stir in the spices - chili powder, cumin powder, and garlic powder - until well combined.
- Add the beetroot puree to the yogurt mixture and stir everything together until well combined.
- In a small pan, heat oil for the tadka (tempering). Add mustard seeds and let them crackle. Then add the peanuts (crush them lightly first if you want) and the remaining curry leaves. Fry for about 30 seconds until fragrant. Pour this flavorful tadka over the beetroot raita and gently mix to combine.
Video
Notes
Nutrition
Kushi says
What a pretty color and flavorful dip dear. Loved it!