Cauliflower Salad with Yogurt and Beet

Separate the cauliflower into florets and wash thoroughly.

Wash the carrot, peel it, cut it in half, and slice it.

Wash the beet, peel it, and grate it.

Crush the garlic.

Crush the walnuts.

Place a steamer insert in the pressure cooker and add water up to the base of the insert.

Arrange the cauliflower and carrot neatly on the steamer insert, close the lid, and place it on the stove.

Cook over medium-high heat until the pressure indicator rises, then reduce the heat and cook for another minute.

Once the steam is released, remove the steamer insert from the pot and let it cool.

Meanwhile, in a large bowl, combine the yogurt, crushed garlic, grated beet, 4 tablespoons of olive oil, and walnuts, and mix well.

Transfer the cauliflower to a serving plate and pour the prepared sauce over it.

Serve sprinkled with chopped dill, or plain.