Red beets, which often take hours to boil, soften quickly in a pressure cooker and blend into a smooth sauce with garlic and yogurt. This colorful dip is served drizzled over breakfast dishes at brunch.
Place the red beets and water in a pressure cooker. Close the lid and cook for 20 minutes after the cooker reaches pressure.
Wait for the pressure to release naturally. Peel the beets by hand, then cut them into small pieces.
Blend the chopped beets with the strained yogurt, garlic, olive oil, lemon juice, and salt until smooth.
Never force the pressure to release; wait for it to drop naturally. Peel the beets after cooking, since handling them raw while peeling can easily stain your hands. Allergen information: Contains dairy (yogurt).
Sarımsağı çiğ kullanmak yerine hafifçe kavursam koku daha mı yumuşak olur diye merak ediyorum, çiğ hâli bende biraz fazla keskin kaldı, tadını tam sevemedim açıkçası.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
