Koshimbir is usually a second side in the traditional meal. It is usually made with raw ingredients or ingredients in a form as close to raw as possible. Koshimbir is nutrient rich and allows you to add color and seasonal variety to the meal. It provides a different texture and is easy to prepare.
I posted this recipe several years ago. The pictures were not really good and needed an update. Now, 4 years later I finally got round to it.
You will need
2 medium sized beetroots
1/2 - 3/4 cup yogurt
1 tsp. sugar
salt to taste
Wash the beets and cut off the edges. Slice the beets in half and place in the pressure cooker cut side up. Add just enough water to keep them from drying out. Pressure cook the beets.
Take out the cooked beets from the pressure cooker and peel. The peel should come right off. Shred the cooked beets.
Add the salt and sugar. Add just enough yogurt to bring it all together.