Beetroots contain a lot of valuable nutrients and support detoxification. It’s very healthy and should be included in our diet on a regular basis.
  • 2 medium sized Beet cooked, peeled and grated
  • 1/4 cup onion finely chopped ( optional but it adds crunch to the raita)
  • 1/2 cup whisked yoghurt
  • 1 green chilly chopped
  • Salt to taste
  • Sugar to taste(beet has its own sugar content so you’ll require very less sugar)
  • Finely chopped coriander leaves to garnish.
  • Wash the beet , cut off the edges. Slice the beet into half and keep it with cut side up in a small container with just a little water to prevent it from drying and pressure  cook it till pressure is released once only as the beet has to be crunchy. Switch off the flame.
  • Once steam is released, take the beet out and peel it. Grate the beet and transfer it into a mixing bowl , add chopped onion,chopped  chilli, salt, sugar, whisked yoghurt and coriander leaves.
  • Serve either chilled or at room temperature with chapatis or dal rice or pulav / biryani.
  • Add sugar only if the curds is tarter than you like.
  • Not everyone likes the earthy smell of raw beet hence its usually cooked. Also the skin of raw beet is hard to peel ,when cooked its easier to peel.
  • You can also season this raita with chopped green chilly, cumin seeds , a pinch of turmeric and a pinch of asafoetida in 1 tsp of ghee.
  • Pour it over the raita , mix well, and serve chilled.
  • Squeeze  lime juice over grated beet and season it with cumin seeds and green chillies in 2 tsp of ghee . Add salt and sprinkle roasted and coarsely ground peanuts over it. Crunchy beetroot salad is ready to be served.


  • Salads being rich in Vitamins, are not absorbed by the body easily in its raw form, hence they are usually tossed in oil. In maharashtrian cooking usually a tempering of mustard seeds or cumin seeds in oil or ghee is added. 

I hav’nt added a tempering here since the beet has been cooked.