Grate beetroot and carrot and finely chop the onion and capsicum.
Put some curd in a bowl and whisk it until smooth.
Add all the chopped vegetables together with roasted cumin powder and salt according to taste.
Mix to combine evenly.
Garnish with chopped coriander leaves.
It is best to enjoy this raita as soon as you make it. If there are any leftovers, then refrigerate in a covered container for a couple of hours only.
Serve the beetroot raita with pulao or biryani or with any Indian meal of your choice.