Empty My Fridge
#shorts Beet Raita
Ingredients
- Beetroot2
- Salt½ tsp
- Yoghurt2 cups
- Cucumber2
- Mint8
Instructions
- Pour 1 cup of water into the Instant Pot, set a trivet in the pot and place the beets on it.
- Close the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Let the pressure release naturally for about 10 minutes, then open the pot.
- Transfer the beets to a plate, let them cool, then peel and cut into 1/2-inch cubes.
- In a medium bowl, whisk the yogurt with the salt, then stir in the cucumber.
- Add the beets, stir, and garnish with mint.
- Store in an airtight container in the refrigerator for up to 3 days and serve chilled.
Summarized from Ministry of Curry's video. Watch it for the details.
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