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–+ servings
bok choy beet salad

BokChoy Beet Salad: Citrussy and Easy to Make

Pressure-cook beets, then peel and dice; cut away leafy tops of Bok Choy, then chop each separately; briefly cook fleshy stalks, then leafy tops in microwave, and set aside to cool. Peel tangerines and cut bite sized pieces of the segments. Just before serving, mix the bok choy, beets, orange segments with crushed peanuts, cilantro, green chilli, salt, sugar, lime/lemon juice, balsamic vinegar and olive oil. Mix quickly and serve immediately with a meal from any cuisine. Enjoy!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Waiting for pressure cooker to release pressure naturally 10 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine Asian-Indian fusion, East-West Fusion, Indian, Maharashtrian
Servings 4 people
Calories 110 kcal

Equipment

  • Microwave oven preferred for cooking Bok Choy
  • Pressure cooker preferred for cooking beets fast; if not available, you can cook them on the stove-top - it will take much longer. See Recipe Notes for details
  • Pressure cooker insert container for cooking beets by 'pot-in-pot' method; container must fit comfortably inside the main pressure cooker pot
  • Rack / trivet to place inside the pressure cooker pot for for cooking beets by 'pot-in-pot' method

Ingredients
  

  • 1 1/2 cups Beets: cooked, peeled and diced small about 2 small-medium beets
  • 1 cup Bok Choy: white fleshy leaf-stalk - diced small about 3-4 large stalks- cut away the green tops and chop them separately
  • 1/2 cup Bok Choy: Green leafy tops - chopped
  • 1 1/2 cup Tangerine segments - cut into bite sized pieces about 3 small tangerines / tangelos; if not available use another variety of orange
  • 1/4 cup Cilantro (Fresh Coriander leaves) - chopped
  • 2 tbsp Roasted Peanuts: crushed to coarse powder for nutfree option - use coarsely crushed pumpkin/sunflower seeds or use 1 tbsp Hemp seeds
  • 1/2 tsp Green Chilli pepper - sliced thinly or chopped finely Serrano. or other spicy pepper - adjust amount as per spiciness peferred
  • 1 tsp Sugar or Honey if you want it a bit sweeter, add up to 1 tsp more
  • 1/4 tsp Salt add a teeny bit more (1/16 tsp) if you like
  • 1 tsp Fresh Lime/Lemon Juice fresh is best; if not available, OK to use bottled juice
  • 2 tsp Balsamic Vinegar if not available, use apple cider vinegar, or add 1 tsp extra fresh lime/lemon juice
  • 1 tsp Cumin Powder
  • 1 tsp Extra Virgin Olive Oil if not available, use another high quality salad oil - preferably cold pressed - avocado, sesame, almond, walnut etc.

Instructions
 

Pressure cook the beets

  • Prepare the pressure cooker for 'pot-in-pot' cooking:
    Place a rack/trivet inside the pressure cooker pot. Add 1 1/2-2 cups water- the water should barely cover the rack/trivet
    instant pot with trivet
  • Wash the beets thoroughly. Make a deep cut with a knife. Place in small bowl that fits inside the pressure cooker pot.
    Place this bowl on the rack inside the pressure cooker. Splash about 2 tbsp water into the bowl.
    Close the lid and cook at full pressure for 10 min.
    Instant Pot:
    Set the timer for 10 min
    Stove-top Pressure cooker:
    Wait for pressure to build up (hissing or 1 whistle), then turn heat to low-medium, then cook for 10 min.
    Move Pressure cooker away from the stove - this will allow pressure to be released faster.
    beets pot in pot pressure cook

Meanwhile, Prep the Bok Choy

  • From the large head of Bok Choy, cut off 2-3 leaves from the base. Rinse thoroughly under running water, checking crevices for hidden dirt/sand.
    Big Bok Choy
  • Cut away the green leafy part from the white fleshy stalks. Then chop/dice the fleshy stalks.
    cut away leafy tops -bok choy
  • Separately, chop the leafy greens.
    chopped bok choy
  • Place the chopped Bok Choy stalks in a microwave safe bowl; Microwave on Hi for 1 min.
    Notice that they will become translucent after cooking
    cooked bok choy fleshy stalks
  • Add the chopped green leafy tops on top of the partially cooked stalks and microwave on Hi for 30 seconds.
    leafy green tops bok choy
  • The leaves wilt and develop a bright green color.
    Set aside to cool.
    cooked green leafy tops bok choy

Prep the other ingredients

  • Peel the tangerine . Separate the segments and cut them into about 1/2 inch pieces.
    tangerine sections cut
  • Rinse and chop the cilantro.
    fresh coriander
  • Finely slice/chop the green chilli.
    green chillies minced
  • Grind roasted peanuts to a coarse powder.
    grind the roasted peanuts
  • Coarsely crushed roasted peanuts.
    crushed roasted peanuts-to store

Prep the cooked beets

  • After pressure is released naturally, remove the bowl of cooked beets from the pressure cooker.
    Allow beets to cool for a few min.
    cooked beets
  • Peel the beets: the skin rubs of quite easily, revealing a glossy shiny surface underneath.
    Note: If it doesn't seem to rub off easily, use a peeler; this will leave the surface a bit rough, rather than the glossy surface you get when you rub the peel off with your fingers.
    peel the beets
  • Chop the beets: small-medium dice - about 1/4 inch (1/2 cm) cubes.
    How to do this:
    1. Slice the beets - 1/4 in ( 1/2 cm) thickness.
    2. Cut each slice into 1/4 inch (1/2 cm) strips.
    3. Then cut each of the strips into 1/4 inch (1/2 cm) pieces
    died beets - cooked

Assemble the salad

  • Gently stir the cooled cooked Bok Choy stalks and leafy tops.
    The Bok Choy volume reduces quite a bit during cooking: it will now measure about a heaped 1 cup: its texture is tender crisp
    cooled cooked bok choy
  • Transfer the diced beets and cooked Bok Choy to a medium large mixing bowl.
    Do NOT mix until ready to serve!
    bok choy and beets for salad
  • Add the orange segments, cilantro, crushed peanuts, green chilli, cumin powder, salt and sugar.
    Do NOT mix until ready to serve!
    beets bok choy and tangerine
  • Just before you're ready to serve the salad:
    Drizzle the olive oil (if using) and Balsamic vinegar.
    Add 1 tsp freshly squeezed lime/lemon juice.
    Mix quickly and serve immediately!
    Note: The beets immediately release their dark pink juice which coats all the ingredients very fast.
    bok choy beet salad mixed
  • Serve this refreshing and colorful side with any meal, from any culinary tradition.
    Shown here with a simple Indian-style Rice-Dal meal.
    You could also serve it as a side with Pasta, Sandwiches, Quesadillas, etc.
    You can also serve it on a bed of lettuce if you like.
    Bok Choy beet salad served
  • Enjoy!

Notes

Cooking beets without pressure cooker:
Note: Large beets take much longer to cook, so select small beets, if possible. 
  • Rinse beets thoroughly to remove residual dirt.
  • Bring 1 cup water to a boil in a medium, heavy bottom saucepan.
  • Add whole beets, cover and simmer for about 20-25 min.
    • Check periodically to make sure the pot is not running 'dry' at the bottom - add a little hot water as needed (1/4 cup or so at a time)
  • Check with a fork inserted into the flesh to see if they are soft and fully cooked.
  • Remove beets from the cooking water to a plate and allow to cool for a few minutes.
    • Do not discard the dark red cooking water - it has good nutrients and tastes pretty good - you can just drink it up! You can squeeze some lime juice into it to enhance its flavor.
  • Peel the beets after they cool to room temperature.
  • Continue further as directed in the recipe.
 
No microwave oven ?
No worries.. Cook the Bok Choy in a small frying pan on the stove-top.
  • Transfer the chopped Bok Choy fleshy stalks to a small 8 inch/20 cm.frying pan.
  • Splash 2 tbsp water over it
  • Cover and cook on Hi for 2-3 min. 
  • Remove cover and allow the residual water to dry out.
  • Add the chopped leafy green tops, stir to mix, and cook for 30 seconds, uncovered.
  • Turn heat off, cover and set aside for 2 min.
  • Remove cover and allow to cool to room temp.
  • Use as directed in the Recipe Instructions.
 
Advance Prep:
If you're planning to serve this salad for a large party, here are some things you can do up to about a day in advance, so you're not rushing around at the last minute!
  • Prep the Bok Choy:
    • chop fleshy stalks and leafy green tops 
      • refrigerate in separate containers 
      • do NOT microwave in advance 
  • Prep the beets:
    • Cook the beets
    • Peel and dice the beets
    • refrigerate in a lidded glass/ceramic container
  • Roast and grind the peanuts to a coarse powder
    • Store in a lidded jar in a cool dry spot in your pantry
    • Good for 3-4 weeks, possibly longer
 
Storing Leftovers:
Ideally, make only what you can finish during the meal you serve it. 
If you do have  leftover salad, store it in a lidded glass/ceramic container. I do not recommend storig in a plastic container. 
  • Use within 1-2 days
  • Note: 
    • The salad will not have the bright contrasting colors of the fresh salad because the beet juices coat everything pink.
    • It will be a bit wilted overall, but will still taste very good.

Nutrition

Serving: 0.75cupCalories: 110kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 211mgPotassium: 409mgFiber: 4gSugar: 13gVitamin A: 1762IUVitamin C: 35mgCalcium: 74mgIron: 1mg
Keyword Balsamic Vinegar, Beet Salad, beetroot, Beets, Bok Choy, Bok Choy Salad, Crushed Peanuts, crushed roasted Peanuts, Danyachey Koot, Indian style salad, Kachumber, Kosambari, Koshimbir, Maharashtrian, Orange, Tangelo, Tangerine
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