Beetroot is pretty common in Indian kitchens, but a lot of people kinda just use it for salads or straight-up juice. I mean, the mild sweetness and that bright colour make it work in many traditional dishes, not only in the “ healthy bowl “ way. You can toss it into breakfast, lunch, snacks, and yes, even desserts. From Kerala-style thoran to those Bengali-ish beetroot chops, there are plenty of ways to enjoy it at home this year, 2026.
1. Beetroot Poriyal
Beetroot poriyal is a pretty basic South Indian side dish. Cook chopped beetroot with mustard seeds, urad dal, curry leaves, and green chillies. Add grated coconut towards the end, not all at once. It pairs well with steamed rice and sambar, for real.
2. Beetroot Halwa
This is a homemade dessert, made with grated beetroot, milk, sugar and ghee. Cook the beetroot until it feels soft, then let the milk reduce a bit. Add cardamom powder, then finish with fried cashews. You can eat it warm or slightly chilled.
3. Beetroot Paratha
Combine grated beetroot with wheat flour, green chillies, coriander leaves and usual spices. Knead into a soft dough, then roll out smaller parathas. Cook on a hot tawa using ghee or oil. Serve with curd or pickle, whatever you like.
4. Beetroot Cutlet
These beetroot cutlets are a nice evening snack option. Mix grated beetroot with mashed potatoes, breadcrumbs and spices. Shape into little patties and shallow-fry until both sides go crisp and golden. Mint chutney works really well as a companion here.
5. Beetroot Pachadi
This Kerala-style plate mixes cooked beetroot with curd and a coconut paste. Temper it with mustard seeds and curry leaves, then mix gently. The texture is creamy, and the sweetness stays mild so it shows up nicely as a side with rice.
6. Beetroot Pulao
For beetroot pulao, cook chopped beetroot with onions, ginger-garlic paste and whole spices. Add soaked basmati rice, add water, then cook till the rice is tender. Serve with cucumber raita, or just plain curd, no pressure.
7. Beetroot Raita
Lightly boil or cook grated beetroot, then cool it down. Mix with fresh curd, roasted cumin powder, black salt, and chopped coriander. This quick side works well with biryani, pulao, and stuffed parathas too.
8. Beetroot Dosa
Blend cooked beetroot into a smooth paste, then mix it into fermented dosa batter. Spread on a hot tawa, cook until the edges become crisp. Serve with coconut chutney or sambar. Easy enough, yeah.
9. Beetroot Sambar
Cook beetroot pieces with toor dal until tender. Add tamarind water, sambar powder, and salt. Finish with tempering: mustard seeds, dried red chillies, and curry leaves. It tastes great with rice and idli.
10. Beetroot Thoran
Beetroot thoran is a traditional Kerala prep. Cook finely chopped beetroot with shallots, green chillies, and curry leaves. Add grated coconut mixed with a little cumin. Keep the pieces slightly firm so the bite stays better.
11. Beetroot Idli
Add beetroot puree into regular idli batter; mix gently, not aggressively. Pour into greased idli moulds, then steam until set. The idlis come out with that natural pink hue, and you can serve them with coconut chutney.
12. Beetroot Kebab
Mix grated beetroot with mashed potatoes, breadcrumbs, ginger and Indian spices. Shape into small patties, then shallow-fry until golden. These kebabs are good for tea-time, or as a filling in sandwiches, kinda multi-purpose.
13. Beetroot Curry
Cook beetroot pieces with onions, tomatoes, ginger, garlic and day-to-day Indian spices. If you want a thicker gravy, add coconut paste. This curry goes well with roti, chapati or steamed rice.
14. Beetroot Poori
Make a puree from boiled beetroot and mix with wheat flour, salt, and a little oil. Knead into a firm dough, roll into small circles, then deep-fry until puffed. Serve hot with potato curry.
15. Beetroot Lassi
Blend cooked and cooled beetroot with fresh curd, sugar and a pinch of cardamom. Add chilled water if it feels too thick. Serve right away as a refreshing homemade drink.
16. Beetroot Kheer
Warm a little ghee in a pan and cook grated beetroot for a few minutes. Add milk and simmer till the beetroot softens. Mix in sugar and cardamom powder, then garnish with chopped almonds or pistachios before serving.
A Personal Touch
If beetroot is still new to your routine, start with cutlets or parathas first. Those recipes use ingredients you already likely have, plus they’re simple to manage. You can also add a little grated beetroot to your dosa batter, just for a change at breakfast. Adjust spices based on what your family likes, because everyone’s taste is different.
Additional Information
Beetroot has fibre, folate, potassium and natural pigments called betalains. It can be eaten raw or cooked, as part of a balanced diet. Choose firm beetroots with smooth skin, wash them well and remove the leaves before storing. Keep it in the refrigerator so it stays fresh longer.
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