Peel and grate a fresh beetroot finely for a smooth texture.
Lightly steam or boil the grated beetroot to soften it slightly.
Whisk chilled yogurt until it becomes creamy and lump-free.
Add the cooked beetroot to the yogurt and mix well.
Add salt, roasted cumin powder, and a pinch of black pepper.
Stir in finely chopped coriander and a dash of green chili.
Refrigerate briefly, then serve the raita as a refreshing side dish.