Empty My Fridge
Beet and Cucumber Raita
Ingredients
- Beetroot2
- Salt½ tsp
- Yoghurt2 cups
- Cucumber2
- Mint8
Instructions
- Pour 1 cup of water into the Instant Pot and set the trivet inside. Place the beets on the trivet.
- Seal the lid with the valve set to sealing. Pressure cook on high for 15 minutes, then let the pressure release naturally for about 10 minutes.
- Open the pot and transfer the beets to a plate, using heat-resistant mitts. Let them cool until you can handle them, then peel and cut into 1/2-inch cubes.
- In a medium bowl, whisk the yogurt with the salt. Stir in the cucumber.
- Add the beets and mint, stir to combine, and serve chilled. Keep in an airtight container in the fridge for up to 3 days.
Summarized from Ministry of Curry's video. Watch it for the details.
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