Raitas are made of yogurt and helps in digesting the meal. Ayurveda never suggests eating a lot of raita and therefore it should be taken in small quantities. Yogurt is sour in taste and difficult to digest but the spices and the other ingredients make it easy to digest. It is usually eaten as a side dish.

Raitas are made from many vegetables.
Beet is good for blood purification and also works as a tonic. The pungent taste of beet may aggravate Pitta and Kapha prakriti person can use it occasionally. The spices and the other ingredients used in beet raita help yogurt to make it more easily digestible.

Carrot raita supplies good vitamins and pregnant woman should not take it.
Cucumber raita can provoke Kapha and hence Kapha prakriti people should eat it carefully and can also put some extra hing and mustard seeds.
Spinach raita is to be taken occasionally for Vata and Pitta dosha and when needed for medicinal use. Spinach is meant to cleanse the blood and also strengthens eyesight as most green vegetables do.

Tomato raita helps in digestion and also adds taste to the food.