Beetroot Salad
Last time I tried to cook fresh Beetroot I didn't own a pressure cooker and spent most of one afternoon endlessly boiling and boiling away before vowing to only buy the ready cooked version from now on. This year when the fresh stuff started appearing the shops I thought ah ha I can do what my Mum always did and pressure cook them in slightly less than 5 hours! first couple of times i had to put them back in and re pressurise increasing the total cooking time until I was happy. If you half or quarter the beetroot before or use very small ones you may be able to reduce the cooking time back down. Obviously loads of different things you can do once you have the cooked beetroot, one of my favourite is yogurty (Instant Pot yogurt of course) garlicky dish above which makes a great BBQ side.
Ingredients
4 or 5 Fresh Beetroots
1 or 2 cloves of garlic (depending on preference)
Roughly 300 m of plain yogurt
Method
Chop the ends and peel the beetroot. Place on a trivet in the Instant Pot and add 180 ml of water to the bottom of the pot
Cook to HP for 25 minutes. 10 Minutes NPR
Remove and allow to cool
Once cooled chop the beetroot into approximately 1/2 inch pieces and place in a bowl
Peel the garlic cloves and press, place into the bowl of beetroot with the yogurt and mix well.
Admire the beautiful purple swirls for a while before you tuck in
