High Protein Beetroot Raita with Greek Yogurt

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.

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High Protein Beetroot Raita with Greek Yogurt

This 10-minute High Protein Beetroot Raita uses Greek yogurt for a creamy boost. A quick, no-cook recipe with mint and chilies - ideal with pulao or any sabzi.

Prep Time10

Total Time10

Course: Sides & Snacks

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Nisha Kapur

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.

Nutrition