Today’s post is about a very healthy and delicious condiment called Pickle Spiced Beetroot Raita.This recipe is a keeper and hardly take 10 minutes to prepare.It can be used as a dip as well. By now you all know how much i love beets. It can be made with cooked or raw vegetables and even fruits. There are many variations of Raita. Raita has cooling properties as Yogurt is the main ingredient to make this insanely delicious dish.

Why are beetroots Healthy?

Beetroots are packed with nutrients. It improves blood flow as it is rich in folate,manganese, potassium, iron, and vitamin C and also a great source of fiber.There aremany types of beetroot, many of which are usually distinguished by their color — yellow, white, pink, or dark purple. Beetroot leaves or greens are also edible.Any food eaten in moderation is ok.

What is the #255th Foodiemonday Bloghop theme?

Our theme this week is #DahiDelights suggested by our co blogger Poonam who blogs at https://poonambachhav.blogspot.com/. She has many amazing traditional recipes from Maharastra and the world cuisine.I love her traditional recipes.I have bookmarked her Spiced Niger Seeds Powder and Goad Dashmi.Do check her space for delicious recipes.

Recipe for Pickle Spiced Beetroot Raita:



  • 1 Cup Thick Yogurt
  • 1/2 Beetroot finely grated
  • 1 Red Chilli slit
  • Salt to taste
  • 1 Tbsp Finely chopped coriander
  • 1/2 Tsp Jeera v/ Cumin
  • 1 Tsp Urad dal
  • 1/2 Tsp Mustard
  • 3/4 Tsp Coarsely Ground Pickle Spice(i have used left over pickle spice)
  • 1 Tsp Oil

For Pickle Spice:

  • 1/2 Tsp Roasted Methi seeds
  • 1 Tsp roasted Black Pepper
  • 2 Slightly roasted Dry Red Chillies
  • 3/4 Tsp Saunf / Fennel seeds
  • 2 Tsp Oil


For Pickle Spice:

  • Pickle spice can be prepared in advance and stored in the fridge.
  • Heat a wide bottom pan. Add oil .Roast the pickle spices individually and coarsely grind them. Store in an airtight container.

For Raita:

  • Heat the same pan . Add oil .
  • Roast urad dal . Once it turns slightly brown add jeera and mustard.
  • Once it Splutters add the slit chilli and finely grated beetroot. Allow it to cook for 5 minutes. Add pickle spice and salt .
  • Mix well
  • Switch off the flame and leave it for 2-3 mins.
  • Add yogurt to the bowl , next add in the beetroot mix and chopped coriander and mix well
  • Serve as a side dish or dip or a meal in itself.
Enjoy!!!!!!!!! https://preethicuisine.com/chow-chow-raita-chayote-in-yogurt-sauce/ https://preethicuisine.com/raw-mango-raita-kancha-amba-pachadi/ https://preethicuisine.com/green-peas-raita-matar-ka-raita/

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  1. This looks so good Preethi and with that pickle spice it would be so tasty. A very different combination of flavours in a raita here.

  2. Raita bowl looks so inviting with stunning pink color.. lovely idea to add pickle masala to it. must have added a flavour punch to this cool cool dish!!Fabulous share!

  3. WOW !!!! such a pretty color of this raita di. The pickled flavor is an eye catchy here for sure 🙂 I will enjoy this with some spiced paratha

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