Beet Raita

The best part about eating Indian is the colorful variety. I already made a vivid green palak paneer, so  I needed a contrasting side dish: This is an easy solution, and the yogurt has a cooling affect against the peppery spinach dish.

I cheat and use the pre-cooked beets, but they’re really great for when you want to save an hour and/or don’t want to stain your hands red.

Beet Raita from How to Cook Indian


  • 2 beets (I use the pre-peeled and cooked ones from Fairway)
  • 1 cup plain yogurt
  • 1 teaspoon cumin
  • 1 teaspoon red chile powder
  • 1 teaspoon salt


  1. Dice the beets and set them aside.
  2. Put the yogurt in a large bowl and beat until smooth (you can use an immersion blender or just a fork).
  3. Add the beets to the yogurt, then add the cumin, chile powder and salt. Stir well and let chill in the fridge for at least 30 minutes before serving.