This beetroot raita is as delicious as it is fun to look at! 😍 It’ll steal the spotlight on your table – I mean, look at that bright pink color! And this raita has a very useful purpose: to provide a bit of cooling comfort after biting into a spicy dish. Everyone familiar with Indian cuisine knows that raita is a must at every Indian meal. Typically I serve super simple raita – just a bowl of yogurt thinned out with a little water and a few spices. But whenever I make a special type of raita, the entire meal feels a bit more special. Beet raita – with its BRIGHT pink color – definitely looks special, and it’s also very easy to make – especially because I first cook the beets in an Instant Pot. My recipe for beet raita is simple, quick to prepare, and beautiful to look at. You can always make it a bit fancier if you prefer by adding a tadka to it – that means to heat oil in a small pot and add spices like mustard seeds, curry leaves, or chilies. You can make beet raita several different ways – and change up the texture. Try chopping the beets (pictured) or grate them or puree them! I personally prefer chopped beets because it’s easy, adds texture, and the beets look like little gems floating in sauce!
Serve this Beet Raita with:
This cooling beet raita is the perfect accompaniment to any Indian meal, especially a one-pot meal! My favorite simple Indian meal: biryani and raita. My recipe calls for very few ingredients – but if you’re new to Indian cuisine, you may not be familiar with one of them: roasted cumin. Roasted cumin tastes totally different from regular cumin, in my opinion. It has so much aroma and depth and adds a special flavor to the raita. It’s a spice that’s in almost every raita recipe – or at least, it should be. Just be sure to read my notes to see how to make it! Trust me, it will be worth it, and you’ll love it! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
