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Here’s my High Protein Beetroot Raita with Greek Yogurt that’s quick and easy, and comes together in just 10 minutes. I love how vibrant and flavorful it is with minimal effort. This no-cook recipe pairs perfectly with pulao and sabzis, but honestly, I’ve also enjoyed it on its own when I want something simple and high protein.
High Protein Beetroot Raita with Greek Yogurt
Protein is such a huge focus lately, and I’ve been finding easy ways to sneak more of it into my daily meals. One of my favorite kitchen hacks is swapping regular dahi for Greek yogurt – it adds a thick, creamy boost that I also love using in my High Protein Dahi Chana Chaat and High Protein Overnight Oats (No Protein Powder).
For this Beetroot Raita, I use the same Greek yogurt base and just add a splash of water to achieve the perfect consistency. It’s a vibrant, 5-minute recipe packed with beets for that gorgeous pink hue, plus carrots, cucumber, mint, and green chilies for a little kick. This quick and easy side is incredible with my Instant Pot Vegetable Pulao, or you can even enjoy it as a light meal alongside my 20-Minute Egg Bhurji!
Ingredients You’ll Need
- Greek Yogurt – For a high-protein version, use Greek Yogurt. I love Fage Lactose-free Greek Yogurt.
- Beets – You can steam the beets, but I just use store-bought. I love the brand Love Beets, which you can find at Whole Foods.
- Carrots & Cucumber – Grate carrots and finely chop the cucumber.
*See the recipe card below for full information on ingredients and quantities.*
Let’s Make Beetroot Raita
Whisk Greek Yogurt & Add Spices
Step 1. Add Greek yogurt, 1/2 cup of water, roasted cumin, red chili powder, and Indian black salt (kala namak).
Step 2. Whisk all the ingredients together until smooth.
Add Veggies
Step 1. Next, add chopped cucumber, chopped beets, and shredded carrots.
Step 2. Then, add chopped scallions, green chilies, and mint.
Add Water & Mix
Step 3. Mix all the ingredients. Add another 1/4 – 1/2 cup of water to adjust the raita’s consistency.
Step 4. Refrigerate for at least 1 hour. The color will deepen. Garnish with chopped peanuts, roasted cumin, and a mint leaf (see image below).
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
High Protein Beetroot Raita with Greek Yogurt
INGREDIENTS
for beetroot raita
- 2 cups greek yogurt, 2% reduced-fat
- 1/2 cup water
- 1 tsp black salt, kala namak
- 1 tsp roasted cumin, kala jeera
- 1/2 tsp red chili powder
- 1 cup beets, small cubes
- 1/4 cup carrots, grated
- 1/2 cup cucumber, small cubes
- 1/4 cup scallions, chopped
- 3 green chilies chopped
- 2 tbsp mint leaves, chopped
- 1/4-1/2 cup water, more as needed, will help thin it out
for garnish
- 1 tbsp unsalted peanuts, chopped
- sprinkle of roasted cumin, kala jeera
- 1-2 mint leaves
INSTRUCTIONS
- Whisk the Greek Yogurt Base. In a bowl, add Greek yogurt, 1/2 cup water, roasted cumin, red chili powder, and kala namak. Whisk everything together until smooth and creamy.
- Add the Veggies & Herbs. Stir in chopped cucumber, beets, and shredded carrots. Then add scallions, green chilies, and fresh mint for a burst of flavor.
- Adjust Consistency & Chill. Mix well and add another 1/4–1/2 cup water to reach your desired consistency. Refrigerate for at least 1 hour so the flavors develop and the color deepens. Garnish with chopped peanuts, roasted cumin, and mint before serving.
