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This creamy, spicy Radish Beetroot Raita – Radish Beetroot Dip turns radish and beetroot into something special. And look at the color of this raita! Doesn’t it look awesome and delicious?! I like to add some toasted walnuts as it really adds to the flavor and texture.

Ingredients needed Radish Beetroot Raita – Radish Beetroot Dip –

You’ll need a cutting board, a sharp knife, a grater, a measuring cup, a bowl and a mixing spoon. Other than that you will need plain yogurt, daikon radish (available in Asian or Indian grocery stores), beetroot, walnuts, green chilies, salt, yogurt, cilantro, and cumin seeds. Make sure that you use a thick plain yogurt and not a watery type or it will make your raita runny.

First, I roasted the cumin seeds. Along with the cumin seeds, I toasted and chopped walnuts.

This Healthline article lists out the benefits of beetroot.

Method –

Radish Raita –

First, let’s roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.

Second, roast the cumin seeds. Heat a small skillet or frying pan over high heat. Once the pan is hot add the cumin seeds without oil. Shaking the pan pretty much constantly—until the seeds darken slightly about 1 minute. Make sure not to toast them too much or else they will taste bitter.

Further wash and peel your radish. Then, using a grater, grate the radish. You will slide the vegetable over the large holes on the shredding surface of a box grater or a plane grater, starting from the top of the grating surface and moving the radish to the bottom of the grater. As the vegetable you’re grating becomes smaller, it’s easy to shred skin. So, once the radish has been shredded down to a small piece, cut this remaining piece by hand into tiny strips.

In a large bowl add yogurt and Whisk it. Then add in salt, and radish. Finally add in serrano peppers, toasted walnuts and 1 and 1/2 tsp cumin seeds. And mix well. Top off with cilantro and set aside.

Beet Raita –

Whisk yogurt in another bowl. Then add in salt, and radish. Finally add in serrano peppers, toasted walnuts, and 1/2 tsp cumin seeds. And mix well. Top off with cilantro and set aside.

Finally transfer the radish raita on one side in a bowl and the beet raita in the same bowl on another side.

Storing Radish Beetroot Raita – Radish Beetroot Dip

Store any raita in a covered container in the fridge for up to 3 days. After that, it may get runny and it will lose its flavor.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Also, Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Moreover, try some of our other raita or salad recipes

Boiled Peanut Veg Raita – Instant Pot Peanut Condiment

Air Fryer Baingan Raita – Kashmiri Eggplant Dip

Radish Chutney in Yogurt

Boiled Peanut Salad – Instant Pot Protein Chaat

Chickpea Peanut Salad – Instant Pot Protein Avocado Salad

Radish Beetroot Raita – Radish Beetroot Dip

shilpa

This creamy, spicy Radish Beetroot Raita – Radish Beetroot Dip turns radish and beetroot into something special. And look at the color of this raita!

Print Recipe Pin Recipe

Cook Time 6

Total Time 6

Course Salad, Side

Cuisine Indian

Servings 4

Ingredients

Radish Raita

1 pound Daikon radish (the long white kind) (2 cups shredded)
2 tsp salt
3 cups yogurt

Beetroot raita

1 beetroot (about 1 cup shredded)
3/4 cup yogurt
1 tsp salt

For both raitas

2 tsp cumin seeds (divided)
1 tbsp green chili, 2 small (divided) (reduce if you dont want it spicy)
1/4 cup walnuts plus 2 tbsp (total 1/4 cup plus 2 tbsp) (divided)
3 tbsp cilantro (rinse and chopped) (divided)

Instructions

Prep

Roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
Roast the cumin seeds. Heat a small skillet or frying pan over high heat. Once the pan is hot add the cumin seeds without oil. Shaking the pan pretty much constantly—until the seeds darken slightly about 1 minute. Make sure not to toast them too much or else they will taste bitter.
Rinse and chop the cilantro and set aside.
Once the walnuts have cooled chop them to small pieces.

Radish raita

Wash and peel your radish. Then, using a grater, grate the radish. You will slide the vegetable over the large holes on the shredding surface of a box grater or a plane grater, starting from the top of the grating surface and moving the radish to the bottom of the grater. As the vegetable you’re grating becomes smaller, it’s easy to shred skin. So, once the radish has been shredded down to a small piece, cut this remaining piece by hand into tiny strips.
In a large bowl add 3 cups yogurt and Whisk it. Then add in 2 tsp salt, and shredded radish. Finally add in 3/4 tbsp green chili, 1/4 cup the toasted walnuts, and 1 and 1/2 tsp cumin seeds. And mix well. Top off with 2 tbsp cilantro and set aside.

Beet raita

Wisk yogurt in another bowl. Then add in 1 tsp salt, and shredded beet. Finally add in 1/4 tbsp green chili and 2 tbsp toasted, chopped walnuts, and 1/2 tsp cumin seeds. And mix well. Top off with 1 tbsp cilantro and set aside.

Arrange

Transfer the radish raita on one side in a bowl and the beet raita in the same bowl on another side. The radish raita will occupy more space on the bowl.

Keyword beet raita, beet yogurt dip, beetroot dip, Beetroot raita, Mooli Raita, Radish beetroot raita, Radish dip, Radish raita, Yogurt Raita

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