Instant Pot Beets Salad

Classic Indian Beetroot Salad with yogurt, peanuts, and cilantro is so easy when you use your Instant Pot or Pressure Cooker to cook beets.

Not everyone loves beets, and I don’t know that I could just chow down on an entire cooked beet by itself, but if you like beets, there aren’t always that many recipes for them floating around.

This is a classic cold dish that we make in India, and it’s been a while since we made it so I thought I’d try it, especially since having an Instant Pot makes it so easy to cook the beets.

This is a classic cold dish that we make in India, and it’s been a while since we made it so I thought I’d try it, especially since having an Instant Pot makes it so easy to cook the beets.

I cooked them the night before and decided to just leave them in the fridge but they were so easy to peel once they were cooked, even when they were cold.

Watch this Video on how to make Instant Pot Beet Salad

VARIATIONS ON THIS INDIAN BEETROOT SALAD

I want to show you a slight variation on this salad as well. I’ve used yogurt for a slightly acidic/souring effect in this dish. You can omit the yogurt and use either lemon juice or chopped tomatoes instead.

It’s a nice change and actually, it gives you a brighter colored salad, which makes it pretty on a summer lunch table.

Looking for more great beet recipes? This Chermoula Roasted Beets recipe is a fantastically flavorful vegetable side dish! It’s vegan friendly and quick & easy to make in your air fryer!

INGREDIENTS NEEDED FOR THE INDIAN BEETROOT SALAD

You just need a few common ingredients for this very simple Indian Beetroot salad.

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Beetroot Salad with Greek Yogurt

Classic Indian Beetroot Salad with yogurt, peanuts, and cilantro is so easy when you use your Instant Pot or Pressure Cooker to cook beets.

Print Recipe Rate Recipe

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Course: Salads, Side Dishes

Cuisine: Indian

Keyword: Beet Salad, instant pot beets

Servings: 4

Calories: 113kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Equipment

• Instant Pot
• Steamer Rack

Ingredients

Cooking the Beets

• 2 (2 ) beets,, tops cut off and halved
• 1 cup (250 ml) Water

Other Ingredients

• 1/4 cup (4 g) Cilantro, chopped
• 1/4 cup (36.5 g) roasted peanuts, , chopped
• 1-2 teaspoons (1 teaspoons) Salt
• 1/4-1/2 cup (50 g) Greek Yogurt

Tempering Ingredients

• 1-2 tablespoons (1 tablespoons) peanut oil
• 1/4 teaspoon (0.25 teaspoon) Black Mustard Seeds
• 1/4 teaspoon (0.25 teaspoon) cumin seeds
• 1/2 teaspoon (0.5 teaspoon) Turmeric
• Salt, to taste

Instructions

• Place 1 cup of water into your Instant Pot. Cut the beets in half and place on a steamer basket or on a trivet.
• Cook them for 12 minutes, using NPR (Natural Pressure Release).
• Allow the cooked beets to cool before trying to peel, but once they’re cool the peel will just slide off.
• Dice them into even pieces, and combined all the other ingredients except the items for tempering.
• Heat up the oil and when it starts to shimmer, put in the cumin and mustard. If you don’t have mustard seeds, that’s fine just double up on the cumin seeds.
• Once they the seeds start to sputter, turn off the heat and put in the turmeric, allowing it to cook and flavor the oil.
• Carefully pour this over your chopped ingredients, and mix it together.
• Chill and serve.

Feel free to omit the cilantro if you hate it, or substitute with parsley.

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Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Fiber: 1g | Sugar: 3g

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