Beet and Cucumber Raita

2 medium beets
1/2 teaspoon kosher salt
2 cups full-fat yogurt
2 small cucumbers, peeled and cubed
8 fresh mint leaves (optional)

Steam beets in Instant Pot (or pressure cooker):
Pour 1 cup of water into the pot of the Instant Pot and place the trivet in the pot.  Place the beets on the trivet.  

Secure the lid and set the pressure cooker to release to sealed position.  Cook on high pressure for 15 minutes.  Let the pressure release naturally; this will take about 10 minutes.  Open the Instant Pot and, carefully, transfer the beets to a plate or cutting board.  Let cool.  When cool enough to handle, peel the beets and cut into 1/2-inch cubes.

Make the raita:
In a medium bowl, whisk together yogurt and salt.  Stir in cucumber.

Add the beets to the raita, stir to combine, and  garnish with the mint.  Store in an airtight container in the refrigerator for up to 3 days - serve chilled.

Serves 4.

From Ministry of Curry blog