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Raita is a cold sauce that balances the strong spice flavors in an Indian meal, but it is perfect as an accompaniment to tapas, barbecues and as a sauce for meat and fish. Furthermore, it is gluten-free, you can make it dairy-free by using soy yogurt or grain-based sour cream (Oatly). If you can use soured milk, I think kefir or cultured milk is the best. Normally, chili is not necessary in raita, since it should balance the spices, but since beetroot is a bit sweet in taste, I think it is good to add a little chili powder. You can easily skip it.