Vibrant Pink Yogurt Dip with Sweet Grated Beetroot

Name: Vibrant Pink Yogurt Dip with Sweet Grated Beetroot (Beet Raita)
Cuisine: Indian
Ingredients: 2 cups plain yogurt; 1 teaspoon cumin powder; Black salt (kala namak); Black salt (kala namak); 1 beet, peeled and finely grated; ½ teaspoon sunflower or canola oil; ½ teaspoon sunflower or canola oil; ½ teaspoon mustard seeds; ½ teaspoon white urad dal (split); 2 green chiles, finely chopped; 1 sprig curry leaves, finely chopped

Beet Raita

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

This beautifully pink, mildly sweet, and earthy raita is made with grated beets, yogurt, and a touch of cumin and black salt. It is cooling, nutrient-dense, and visually stunning, making it a perfect side for both everyday meals and festive occasions. I love serving this raita with parathas or spicy biryanis!

Ingredients

2 cups plain yogurt
1 teaspoon cumin powder
Black salt (kala namak)

Asia
India
Side dish
Vegetarian

Method

In a mixing bowl, add the yogurt, cumin powder, and salt, to taste, and whisk until smooth.

Heat the oil in a pan over medium heat, add the grated beet and a pinch of salt, and sauté until the beet is slightly softened. Remove from the heat and let cool.

Stir the cooled beet into the yogurt mixture and combine well. Transfer to a serving bowl.

To make the seasoning: Heat