Raw beetroot raita ๐Ÿ’œ

Raw beet may not be to everyone’s liking. Cooked beetroot raita is more popular and  liked by many; first for the glorious magenta colour and then for the taste. But here we have an easy recipe for raw beet with curd. This is again a Nigella Lawson inspired recipe, but I made some modifications.

Raw beet raita
Raw beet raita

Nigella’s recipe calls for grated beet mixed with finely chopped mint leaves, coriander leaves and lemon juice. The arrangement is her advice and it looks stunning; the veg around a plate and piling the yogurt into the middle. It is a glorious sight to see; the purple ring with speckles of green from the herbs, surrounding the snow white centre.

But the beet alone was a bit bitter to taste, so here’s my take.


  • Beetroot, 1 small, finely grated
  • Carrot, 1 finely grated
  • Coriander leaves, 2 tbsp finely chopped
  • Mint leaves, 2 tbsp finely chopped
  • Lime juice to taste (1 small lime should suffice)
  • Salt to taste
  • Curd, 1 cup


Mix all the ingredients (excluding the curd) together well in a bowl (you can use your hands for mixing) and keep aside. Plate with the veg around a plate first and then place the curd in the middle.

When you scoop out a spoonful, the purple and white combine to form the beautiful magenta. It’s a feast to the eyes and tastes good too !!

Raw beet raita
Raw beet raita

Try it out.

Till next post, take care !!

P.S As a cousin of mine pointed out, a heart shape would be spectacular too โค๏ธ !!

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