Red beets, which normally take hours to boil, soften quickly in a pressure cooker and blend with garlicky yoghurt into a smooth sauce. It's served drizzled over boiled eggs or toast at brunch.
Put the red beets in the pressure cooker with the water, close the lid, and once it reaches pressure, cook for 20 minutes.
Let the pressure drop on its own, then peel the beets by hand and cut them into small pieces.
Blend the chopped beets with the strained yoghurt, garlic, olive oil, lemon juice and salt until smooth.
Never force-release the pressure, let it drop on its own. Peel the beets after cooking; peeling them raw will quickly stain your hands. Allergens: contains dairy (yoghurt).
For a sharper flavor, you can add more garlic; raw garlic's sharpness mellows a bit over time in the fridge.
Admin DadaGastro · verified in test kitchenSarımsağı 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.
Your suggestion, complaint, or question — we listen to all of them.