Pink and Lovely Beet Raita


This pink-tinted, beet-forward raita has over the years become a steady favourite. It’s absolutely gorgeous, impressive enough for company, and downright easy to make on a busy weeknight.

Watch my TV segment, Cook Once, Eat Thrice, on CTV’s The Social for tips about this recipe.

Pink and Lovely Beet Raita

Print Recipe
Course Dips, Side Dish
Cuisine Indian


  • 2 medium beets, skinned, roasted and finely chopped
  • 1 cup yogurt
  • 1/4 tsp cumin powder
  • 1/2 tsp salt to taste
  • pinch of red chili powder, optional
  • water to dilute
  • mint leaves for garnish


  • Whisk yoghurt to loosen it up. Stir in a little bit of water if needed to dilute the texture to make it a little runny.
  • Combine the rest of the ingredients together and mix.
  • Chill. Serve as a dip or a side.


I’d love to hear from you! How did yours come out, what did you add, or substitute? Share your questions or comments with me below.

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About Puneeta

Author, Educator, Speaker

Puneeta is a writer, food advocate and guide for those who seek earth-friendly, delicious solutions that work for real life.

Puneeta Chhitwal-Varma, Food Writer, Climate Advocate, New cookbook - Good Food, Healthy Planet - out April 2024
Puneeta Chhitwal-Varma
Photo by Diana Muresan
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