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4.75 from 4 votes

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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Salads, Side Dishes
Cuisine: Indian
Keyword: Beet Salad, instant pot beets
Servings: 4
Calories: 113kcal
Author: Urvashi Pitre



Cooking the Beets

  • 2 beets, tops cut off and halved
  • 1 cup Water

Other Ingredients

  • 1/4 cup Cilantro chopped
  • 1/4 cup roasted peanuts, chopped
  • 1-2 teaspoons Salt
  • 1/4-1/2 cup Greek Yogurt

Tempering Ingredients


  • 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.


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