Instant Pot Beetroot Salad

Instant Pot Beetroot Salad

Prep Time20 mins
Cook Time5 mins
Course: Salad, Side Dish
Cuisine: Indian
Servings: 4
Calories: 112kcal

Ingredients

Cooking the Beets

  • 2 beets
  • 1 cup Water

Other Ingredients

  • 1/4 cup Cilantro chopped
  • 1/4 cup roasted peanuts chopped
  • 1 tsp Salt
  • ⅓ cup Greek Yogurt

Tempering Ingredients

  • 1½ tbsps peanut oil
  • 1/4 tsp Black Mustard Seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp Turmeric
  • Salt to taste

Instructions

  • Pour 1 cup of water to the inner pot. Slice the beets into half and place on the silicone steamer basket.
  • Set the pressure to high for 12 minutes.
  • When the cooking is done, allow natural release for about 10 minutes.
  • Open the lid, and let the beetroots cool for a few minutes and peel them off.
  • Chop the beetroots into even size pieces. Combine all the ingredients except the tempering ingredients.
  • In a skillet over medium heat, heat oil and add cumin and mustard.
  • Once the seeds start to sputter, turn off the heat and stir in the turmeric powder.
  • Let the oil cool and flavoring the oil with the spices. Add the oil mixture into the chopped ingredients and whisk to combine. Refrigerate to chill before serving. Enjoy! 🙂

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