Get 10 Dinner Recipes for Busy Weeknights - FREE! →

High Protein Beetroot Raita with Greek Yogurt

Name: High Protein Beetroot Raita with Greek Yogurt
Prep time: 10 min
Total time: 10 min
Ingredients: 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); 1 tbsp unsalted peanuts (chopped); sprinkle of roasted cumin (kala jeera); 1-2 mint leaves

By Nisha Kapur

on Apr 16, 2026, Updated Oct 24, 2026

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Here’s my quick, easy Beetroot Raita with Greek Yogurt that 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 I’ve also enjoyed it on its own when I want something simple.

A bowl of pink Beetroot Raita garnished with chopped peanuts, a sprinkle of spices, and fresh mint leaves, with a spoon resting in the bowl.

Beetroot Raita with Greek Yogurt

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

Chopped beets, carrots, scallions, cucumber, green chilies, mint, peanuts, spices, water, and Greek yogurt labeled on a wooden cutting board with a knife.

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

A clear glass bowl contains a mixture of Greek Yogurt with roasted cumin, red chili powder, and pink salt, set on a countertop near a cutting board with orange zest and dried chili peppers.

Step 1. Add Greek yogurt, 1/2 cup of water, roasted cumin, red chili powder, and Indian black salt (kala namak).

A hand using a whisk to mix batter in a clear glass bowl on a kitchen counter.

Step 2. Whisk all the ingredients together until smooth.

Add Veggies

A glass bowl containing Greek yogurt topped with chopped cucumber, diced beetroot, and shredded carrots.

Step 1. Next, add chopped cucumber, chopped beets, and shredded carrots.

A glass bowl containing chopped green onions, cucumbers, beets, shredded carrots, and mint on top of a creamy white base.

Step 2. Then, add chopped scallions, green chilies, and mint.

Add Water & Mix

A glass bowl filled with a creamy Beetroot Raita being stirred with a spoon, sitting on a kitchen counter.

Step 3. Mix all the ingredients. Add another 1/4 – 1/2 cup of water to adjust the raita’s consistency.

A glass bowl filled with Beetroot raiata containing chopped vegetables, with a spoon resting inside the mixture.

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).

A bowl of creamy pink Beetroot Raita topped with chopped peanuts, roasted cumin, and mint leaves, with a spoonful of the raita held above the bowl.

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!

Hi, I'm Nisha!