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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 50 minutes (plus 1 hour to chill) |
| Servings |
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Ingredients
Beet Salad
- 2 beets medium, halved
- 1 cup filtered water
- 1/4 cup cilantro chopped
- 1/4 cup peanuts chopped
- 1 tsp Himalayan pink salt
- 1/4 cup yogurt plain (add more, if needed)
For Tempering the Oil
- 1 TBSP Ghee
- 1/4 tsp brown mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp turmeric ground
Ingredients
Beet Salad
For Tempering the Oil
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Instructions
Beet Salad
- Place the wire trivet in the Instant Pot, and put the beet halves on it, in a single layer. Pour the water over the beets.
- Lock lid and choose the Manual setting. Adjust pressure to High and cook for 12 minutes.
- When done, allow the pressure to naturally release. Remove lid and the beets. They will be hot, so be careful not to burn yourself.
- When they are cool enough to handle, trim the tops and peel them. Cut into 1/2 inch pieces and put into a medium bowl. Mix in cilantro, peanuts, salt, and yogurt, stirring well. Add more yogurt if needed to coat the beets.
To Temper the Oil
- Over medium high heat, place the ghee in a small saucepan. When melted, add mustard seeds and cumin seeds. (If you don't have mustard seeds, substitute by doubling your cumin seeds.) When they begin to sizzle and sputter, remove the pan from the heat and add turmeric. Stir well, letting the spices cook and the oil become infused with the flavors.
- Pour the hot oil carefully over the chopped mixture. Stir well and sample to taste. Adjust spices and salt as desired.
- Chill for an hour before serving.
