Instant Pot Roasted Beetroot and Crispy Horseradish Quinoa

Name: Instant Pot Roasted Beetroot and Crispy Horseradish Quinoa
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (180 g) white quinoa, rinsed, rinsed under cold water for 1 minute to remove saponins; 1½ cups (360 ml) vegetable broth or water; 3 medium (about 8 oz) (225 g) fresh medium beetroots, unpeeled, scrubbed clean, halved or quartered if larger than 2 inches; 2 tablespoons (28 g) unsalted butter; ½ cup (50 g) panko breadcrumbs; 2 tablespoons (20 g) fresh horseradish root, peeled, finely grated or minced (wear gloves and avoid inhaling vapors); to taste kosher salt; to taste freshly ground black pepper; ¼ cup (12 g) fresh dill, finely chopped, roughly chopped before serving; ½ cup (120 ml) sour cream or crème fraîche (optional)

From the MyKitchenBank Kitchen

A vibrant Eastern European-inspired grain side featuring tender pressure-cooked beetroot and fluffy quinoa, topped with crispy horseradish breadcrumbs and fresh dill. The beets infuse the quinoa with earthy sweetness while horseradish adds peppery bite and textural contrast. Ready in under 30 minutes with minimal hands-on time.

Prep: 12 min
Cook: 12 min
Wait: 5 min
Total: 29 min
Makes: 4 side servings (about 1¼ cups each)

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Ingredients

4 servings

1 cup (180 g) white quinoa, rinsed, rinsed under cold water for 1 minute to remove saponins
1½ cups (360 ml) vegetable broth or water
3 medium (about 8 oz) (225 g) fresh medium beetroots, unpeeled, scrubbed clean, halved or quartered if larger than 2 inches
2 tablespoons (28 g) unsalted butter
½ cup (50 g) panko breadcrumbs
2 tablespoons (20 g) fresh horseradish root, peeled, finely grated or minced (wear gloves and avoid inhaling vapors)
to taste kosher salt
to taste freshly ground black pepper
¼ cup (12 g) fresh dill, finely chopped, roughly chopped before serving
½ cup (120 ml) sour cream or crème fraîche (optional)

Equipment (7)

6-quart Instant Pot or larger
Metal trivet or steamer rack
Small bowl
Skillet or shallow pan
Wooden spoon
Measuring cups and spoons
Sharp knife and cutting board

Steps

Before you start

Have all ingredients prepped and measured before starting—pressure cooking moves fast.
Use fresh horseradish if possible; jarred works but may be saltier.
The Instant Pot must have a trivet (metal rack) inside to keep beets above liquid.

1
Prepare quinoa and beets
- Add 1½ cups (360 ml) vegetable broth to the Instant Pot.
- Insert the metal trivet.
- Place the rinsed quinoa in a small heat-safe bowl (such as a 1-cup ceramic ramekin), and set it on the trivet.
- Arrange the scrubbed, quartered beetroots around the bowl on the trivet.
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Tip: Cooking quinoa in a separate bowl prevents it from absorbing beet color and keeps the flavors distinct.
2
Pressure cook quinoa and beets
- Close the lid and set the Instant Pot to high pressure for 8 minutes.
- Once the cooking time begins, do not release pressure early.
- The pot will take 2–3 minutes to come to pressure.
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Ready when: Quinoa will be fluffy and light, beets will be fork-tender
Tip: Do not use quick release, as this can cause the quinoa to become mushy and beets to splatter.
3
Release pressure and cool beets
- Turn off the Instant Pot and allow the pressure to release naturally for 5 minutes, then carefully open the vent to release any remaining steam.
- Remove the bowl of quinoa and set it aside.
- Using a slotted spoon, transfer the beets to a small plate and let them cool for 2 minutes until they are cool enough to handle.
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Ready when: Beets are easily pierced with a fork; skins slip off when rubbed
Tip: Rub cooled beets with a paper towel to slip the skin off easily—wear gloves to avoid staining your hands.
4
Toast horseradish breadcrumbs
- While the beets cool, melt 2 tablespoons (28 g) unsalted butter in a skillet over medium heat.
- Add the ½ cup (50 g) panko breadcrumbs and stir frequently for 3–4 minutes until golden and fragrant.
- Add the 2 tablespoons (20 g) finely grated fresh horseradish and cook for 30 more seconds, stirring constantly.
- The mixture should be deeply golden but not burnt.
- Season with a small pinch of salt and transfer to a small bowl to cool.
- It will continue to crisp as it cools.
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Ready when: Breadcrumbs are golden brown and horseradish is fragrant; no burnt smell
Tip: Horseradish is potent—grate it just before cooking and avoid leaning over the pan, as the fumes can irritate your nose.
5
Dice cooled beets and combine
- Once the cooked beets have cooled enough to handle, peel them by rubbing gently with a damp paper towel.
- Cut them into ½-inch (1.25 cm) dice.
- Fluff the cooked quinoa with a fork and transfer it to a large bowl.
- Add the diced beets and gently fold together until evenly distributed.
- Season with kosher salt and freshly ground black pepper to taste.
- If using sour cream, dollop it on top—the beets will marble it naturally.
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Ready when: Quinoa and beets are evenly combined and seasoned; beets give color to the mix
Tip: Fold gently—vigorous mixing can turn the quinoa pinkish if you prefer to keep colors more distinct.
6
Finish and serve
- Divide the beetroot-quinoa mixture among four serving bowls.
- Top each portion with 2–3 tablespoons of the crispy horseradish breadcrumbs and garnish with fresh chopped dill.
- Serve warm or at room temperature.
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Ready when: Dish is plated and topped with crispy elements and fresh herbs
Tip: Add the crispy topping just before serving so it stays crunchy—if dressed early, it will soften.

Good to know

Tips

Fresh horseradish is significantly more pungent than jarred; if new to it, start with 1 tablespoon (10 g) and increase next time. The grating causes eye-watering vapors—ventilate well and consider wearing gloves.
For deeper beet color in the quinoa, gently stir the quinoa into the cooking liquid before serving—this creates a marbled pink effect.
This dish pairs beautifully with roasted fish, duck, or smoked meats. In Eastern European tradition, it often accompanies borscht or hearty stews.
Make the horseradish breadcrumbs while the Instant Pot is cooking to save overall time.

Make ahead

Quinoa and beets can be pressure-cooked up to 2 days ahead, cooled completely, and refrigerated separately in airtight containers. Keep horseradish breadcrumbs in an airtight container at room temperature for up to 1 day. Finish assembly and topping just before serving for best texture.

Storage & reheating

Room temperature: up to 2 hours once assembled. Refrigerator: Store unassembled components separately in airtight containers for up to 3 days; reheat quinoa and beets gently in a microwave (1–2 minutes) before serving. Do not refrigerate breadcrumb topping. Freezer: Not recommended—breadcrumbs become soggy and quinoa texture degrades.

Substitutions

fresh horseradish root, peeled → 2 teaspoons prepared horseradish (jarred, drained well). Jarred horseradish is sharper and saltier; reduce added salt slightly. Reduces the peppery kick but works if fresh is unavailable.
fresh dill, finely chopped → 2 teaspoons dried dill or 1 tablespoon fresh chives, snipped. Dried dill is more concentrated; start with less and adjust. Chives offer a mild onion flavor instead of the anise notes.
panko breadcrumbs → ½ cup (40 g) plain dry breadcrumbs or crushed crackers. Plain breadcrumbs will be less crispy; crushed rye or pumpernickel crackers add authenticity to Eastern European flavors.
vegetable broth or water → 1½ cups (360 ml) water with ½ teaspoon kosher salt. Water works fine; salt ensures the quinoa is seasoned. Beet flavor will dominate slightly more than with broth.