• To cook the beets, place the beets in an instapot or pressure cooker or conventional pot and cook for 8-10 minutes or until tender. Once the beets are cooked, chop them into small cubes and set aside to cool completely. Alternatively, using a box grater grate the raw or cooked beets on the coarse side.
• While the beets cook, whisk the yogurt in a bowl until smooth and creamy. Add sea salt, black pepper, ground cumin. Once the beets have cooled mix the beets chopped onion or other veggies you like,

Tempering

• In a small pan, heat the oil until hot, add the urad dal, cumin seeds and mustard seeds. .Once the mustard seeds pop and urad dal start to brown, take the tempering off the stove, add the green chili and curry leaves. 
• Pour the tempering to the prepared raita all over. Mix it. Serve chilled.