Beetroot raita

by Asma Khan

A beautifully bright twist on the classic Indian dip

This raita has the most gorgeous bubblegum pink colour. If you want to avoid getting sprays of bright pink beetroot juice all over your kitchen worktop and your clothes, you can always use a food processor to grate the beetroot instead of doing it by hand, which can be a messy affair.

Rather than using thick Turkish or Greek yoghurt, you can use low-fat or bio yoghurt but as the beetroot juices thin the yoghurt, this will result in a runnier raita.


½ tsp cumin seeds
3 large beetroot, uncooked
1kg Turkish or Greek yoghurt
¼ tsp chilli powder (optional)
¼ tsp sugar, or to taste (depending on the sweetness of the beetroot)


In a heavy-based frying pan (skillet), dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin seeds in a spice grinder or crush them with a pestle and mortar. Peel the beetroot and grate into a large bowl.

In a separate bowl, beat the yoghurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and 1 level tsp salt, or to taste.

Add the spiced yoghurt to the grated beetroot and mix until the beetroot is coated in yogurt. Before serving, taste to check the seasoning and adjust as necessary.

You can make this raita the day before and chill in the refrigerator until ready to serve.

Recipe: Asma Khan