This Beet Salad combines beets, carrots, and cabbage to make a quick and delicious Indian dish that is as beautiful as it is nutritious! Add your favorite raw vegetables to this vegan salad and make a great side dish for your meals.
Beet Salad
So, the other day I make an Authentic Russian Borsch in my Instant Pot . But it was my first time making it, and I really had no idea of proportions, like how much I’d need of this or that. So, I had some shredded vegetables left. Like probably FOUR or FIVE WHOLE CUPS of shredded vegetables left!
I will also admit I might have gone a little shred-happy with my much-loved salad shooter. Once you start shredding with that thing, you pretty much don’t want to stop!
So, I decided to take the leftover beets, carrots, and cabbage and use it to make a Beet Salad . This style of making salads is quite common in much of India. Some of the ingredients can vary a bit, sometimes you might add yogurt, other times you might add shredded coconut.
But, Beet recipes , adding either lime or lemon juice, or yogurt or tomatoes to tenderize the vegetables and then pouring over a hot flavored oil is an easy, fast, and delicious addition to your meals.
Also, if you’re living a vegan lifestyle , you’re in luck! This beets recipe doesn’t use goat cheese or any other animal products, so you can enjoy this salad without having to make any alterations to the ingredients.
What Vegetables are Used in this Beet Salad Recipe?
Many various vegetables can be used in this type of salad. Honestly, it comes down to your favorite crispy, crunchy types of vegetables. I used cabbage, carrots, and beets. However, if you have other vegetables you prefer instead, that’s perfectly fine. You can find a list below of other vegetable options if you’re struggling to think of other ideas.
Can You Eat Beets Raw?
In many cases, raw vegetables are much better for you than cooked vegetables because the nutrients haven’t been cooked out of them. But that isn’t always the case, it just depends on the vegetable.
Sometimes, cooking vegetables can release some of their better and more beneficial nutrients.
Beets happen to contain more vitamins, minerals and antioxidants in raw form than when it is cooked, making this recipe a great source of nutrients!
The benefits reported by eating raw vegetables such as this raw vegetable salad are numerous. Better skin, higher energy, better digestion, and even better heart health.
Of course, this is linked to eating fresher and less processed foods in general.
The fact is, I don’t know of double-blind controlled studies that address the benefits of raw vs. cooked foods overall. But I think moderation is a great idea, so I eat some veggies raw, and some cooked and hope for the best!
Besides, they all taste good so that’s always a good thing.
Vegetable Substitutes
I have a habit of mixing up the vegetables I use in this Beet Salad Recipe . You can sub most any crunchy veggies in this salad and still have it turn out incredible.
Macerated kale works great in this salad as well. Massage is really well with oil and salt to get it to break down, and then add it to your salad.
Other vegetables that may work well in this salad, but may not be traditional also include:
- cucumbers
- jicama
- green beans
- macerated kale
- ribbons of Swiss chard
- sliced red onions
Tips and Tricks for This Recipe
- If you’re using macerated kale, be sure to massage the crap out of it. I mentioned massaging it above, but I want to reiterate that you really want to do a thorough job of it before adding it to the salad.
- You can refrigerate this salad in an airtight container for 2-3 days.
- If you add green beans in this salad, make sure to thinly slice them for it to blend in well.
Recipes With Beets
Beet Soup Recipe - A classic Russian recipe everyone will love.
Instant Pot Beets - Quick and easy beets recipe.
Roasted Beets - Make delicious beets in your air fryer .
Beet Salad
Ingredients
- ▢ 3 cups ( 210 g ) shredded cabbage
- ▢ 1` cup ( 128 g ) shredded carrots
- ▢ 1 cup ( 136 g ) shredded beets , (raw)
- ▢ 1/4 cup ( 36.5 g ) Roasted Chopped Peanuts
- ▢ 1/4 cup ( 4 g ) Cilantro , or parsley
- ▢ 1 ( 1 ) lime
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For Tempering (Making flavored oil)
- ▢ 3 tablespoons ( 54.5 g ) Vegetable Oil
- ▢ 1 tablespoon ( 1 tabelspoon ) cumin seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Black Mustard Seeds , (optional)
- ▢ 1 large ( 1 large ) Serrano peppers , chopped large (optional)
- ▢ 1-2 teaspoons ( 1 teaspoons ) Turmeric
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Splenda , or 1 teaspoon sugar
Instructions
In a large bowl, combine all the shredded vegetables, peanuts, salt, Splenda/sugar and cilantro and set aside.
Heat your small tadka bowl or a small saucepan over high heat. Once the pan is hot, add oil and let it heat.
Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
Add the turmeric and stir quickly. Pour this hot, flavored oil over the cabbage mixture and mix well.
Mix once again and set aside for 15-20 minutes and then serve.
If you’re using macerated kale, be sure to massage the crap out of it. I mentioned massaging it above but, I want to reiterate that you really want to do a thorough job of it before adding it to the salad.
You can refrigerate this salad in an airtight container for 2-3 days.
If you add green beans in this salad, make sure to thinly slice them for it to blend in well.
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Nutrition
Looking For Other Great Salad Recipes?
- If you enjoyed this recipe, and you’re a fan of beets, you should definitely check out my Indian Beetroot Salad with Greek Yogurt !
- My Apple Zucchini Salad is a delightful, fresh and flavorful salad that is great for summer time!
- My Red Onion Orange Salad is great salad that is made up of pickled red onions, oranges, feta cheese, mint and cilantro.
- This Mushrooms and Bacon side dish can be a salad if you REALLY stretch your imagination. I mean, it is packed with veggies and great with a meal!
- There’s something for everyone in this list of 20+ Low Carb Salad Dressings .
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Beet Salad
Ingredients
- 3 cups shredded cabbage
- 1` cup shredded carrots
- 1 cup shredded beets (raw)
- 1/4 cup Roasted Chopped Peanuts
- 1/4 cup Cilantro or parsley
- 1 lime
- 1 teaspoon Kosher Salt
For Tempering (Making flavored oil)
- 3 tablespoons Vegetable Oil
- 1 tablespoon cumin seeds
- 1 teaspoon Black Mustard Seeds (optional)
- 1 large Serrano peppers chopped large (optional)
- 1-2 teaspoons Turmeric
- 1/2 teaspoon Splenda or 1 teaspoon sugar
Instructions
In a large bowl, combine all the shredded vegetables, peanuts, salt, Splenda/sugar and cilantro and set aside.
Heat your small tadka bowl or a small saucepan over high heat. Once the pan is hot, add oil and let it heat.
Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
Add the turmeric and stir quickly. Pour this hot, flavored oil over the cabbage mixture and mix well.
Mix once again and set aside for 15-20 minutes and then serve.
If you’re using macerated kale, be sure to massage the crap out of it. I mentioned massaging it above but, I want to reiterate that you really want to do a thorough job of it before adding it to the salad.
You can refrigerate this salad in an airtight container for 2-3 days.
If you add green beans in this salad, make sure to thinly slice them for it to blend in well.
Beet Salad https://twosleevers.com/beet-salad/
Make restaurant-quality Indian peas and paneer or Matar Paneer in your Instant Pot or pressure cooker. This is a classic Indian vegetarian recipe you can make at home in minutes. This Punjabi Style Matar Paneer tastes like dhaba Matar paneer but is ready in about 30 minutes in your Instant Pot or pressure cooker.
How do you make Instant Pot Matar Paneer?
Traditionally Matar Paneer is made by sautéing the onion/tomato mixture for what feels like forever. But I’m lazy/efficient so I let the pressure cooker do all the work for me. It seems odd to just throw veggies in there and walk away–but welcome to cooking Urvashi style.
For this recipe, you can either buy the paneer ready-made at Indian grocery stores where it is typically in the frozen section, or you can make it yourself using this very easy pressure cooker paneer recipe. At the grocery store, they sell the paneer either plain or fried.
Honestly, they both taste good and I often can’t tell the difference once it has been incorporated into this Matar Paneer recipe, so I suggest you get either of them–or do what I do, which is to get one of each type. Just in case.Just in case what–that I don’t know. But I always get one each!
TIPS AND TRICKS FOR MAKING INSTANT POT INDIAN MATAR PANEER PEAS AND PANEER RECIPE
You will notice that I add water to this recipe in two stages and there are a few reasons I do it that way.
- You want the vegetables to cook in minimal water to facilitate as much of a Maillard reaction as possible.
- I often use this technique of water in two stages even when I’m making soups. The more water you have, the longer the pressure cooker takes to come to pressure. By using only the water needed to cook, and adding the rest later, I reduce my overall cooking time. So clearly we have #ruthlessefficiency coming into play here.
- Vegetables & meat vary a lot with respect to how much water they contain. I find you get much better results by adding water later to control the final consistency. This yields much better results than sautéing after something is cooked to reduce water, as you tend to overcook your ingredients that way.
- Although I have provided nutritional information for this Matar Paneer recipe, I don’t entirely trust it as it will depend a lot on the type of paneer you use. Please calculate macros based on your final ingredients.
- This recipe was made in an Instant Pot mini and a 6-quart duo . If you use an 8-quart , either double the recipe or add an extra 1/4 cup water to the pressure cooking cycle.
- If you want to add other vegetables, they need to either be veggies that will cook on sauté (such as corn), vegetables that need 5 minutes of pressure cooking time, or vegetables you cook PIP in five minutes (such as cauliflower florets).
Other recipes you’d like
If you like the idea of using your Instant Pot to make Indian dishes, you will want to try these favorites below too. Although I do have 74 Indian pressure cooker recipes on my site, which you can see HERE .
- Instant Pot Butter Chicken (my most popular recipe) or get the vegetarian version HERE
- Tomato Coconut Soup
- Pressure Cooker Rice & Dal (made at the same time!)
?Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Matar Paneer Recipe | Instant Pot Indian Matar Paneer
Ingredients
For Pressure Cooking
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ 1.5 cups ( 240 g ) Onion , finely chopped
- ▢ 1 tbsp ( 1 tbsp ) Minced Ginger
- ▢ 1 tbsp ( 1 tbsp ) Minced Garlic
- ▢ 1 cup ( 149 g ) diced tomatoes
- ▢ 1/4 cup ( 62.5 g ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 1/2 -1 teaspoon Kosher Salt
For Finishing
- ▢ 1/2 cup ( 125 g ) Water
- ▢ 12 oz ( 340.2 g ) Frozen Peas
- ▢ 1 cup ( 225 g ) paneer , chopped, or firm tofu if dairy-free
- ▢ 1/4 cup ( 59.5 g ) Heavy Whipping Cream , Or full-fat coconut milk
- ▢ 1/4 cup ( 4 g ) Cilantro , or parsley, chopped
Instructions
For this recipe, the most important thing is to mince the onions and tomatoes relatively finely. You don’t want to purée them, but you don’t want large chunks. I used my Kuhn Rikon Pull choppe r to get small, even pieces.
Add all the ingredients listed under Pressure cooking to the inner liner of your Instant Pot and mix well.
Cook at high pressure for 5 minutes, and allow it to rest undisturbed for 5 minutes. Then release all remaining pressure.
Turn your pot on Sauté. Add remaining 1/2 cup of water now. (Please read the post to understand why the two stage water additions).
Add the remaining ingredients and allow them to heat through, stirring occasionally, for about 5-8 minutes.
Although I have provided nutritional information, I don’t entirely trust it as it will depend a lot on the type of paneer you use. Please calculate macros based on your final ingredients.
This recipe was made in a Mini and a 6-quart duo. If you use an 8-quart, either double the recipe or add an extra 1/4 cup water to the pressure cooking cycle.
If you want to add other vegetables, they need to either be veggies that will cook on Sauté (such as corn), vegetables that need 5 minutes of pressure cooking time, or vegetables you cook PIP in five minutes (such as cauliflower florets)
