Beet it, just beet it. Beet it!
Beets pack a nutritional punch with high concentration of beta carotene, folic acid and more but cooking them from fresh can take forever and make a bloody mess… but they don’t have to!
This recipe will bring your red beets from fresh to cooked in less than 30 minutes and includes tips and ideas to keep your kitchen from turning pink.
Beet juice is quite strong and can stain just about anything it comes in contact with – great for use as a natural food coloring terrible to use on your white kitchen counter-tops. So I put my cutting board in the sink and sliced the beets there. Your hands will also be stained -beet juice does not discriminate – so if you have a fancy event to attend, video to record, or important guests coming to call be sure wear rubber gloves when handling the cut beets to keep your hands and nails from turning pink, too!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||steamer basket||20 min.||High(2)||Normal|
- Serves: 4 to 6
- Serving size: ⅙th
- Calories: 43.1
- TOTAL Fat: 2.4g
- TOTAL Carbs: 5.4g
- Sugar Carbs: 4g
- Sodium: 374.5mg
- Fiber Carbs: 0.8g
- Protein: 0.7g
- Cholesterol: 0.0mg
- 4 medium beets
- 2 tablespoons white balsamic vinegar (or rice wine vinegar)
- a small bunch of parsley, stems removed (about 1 heaping tablespoon, chopped)
- 1 large garlic clove
- ½ teaspoon salt
- 1 pinch black pepper
- 1 tablespoons extra virgin olive oil
- 2 tablespoons capers
- Prepare the pressure cooker by adding one cup of water and the steamer basket and set aside.
- Snip the tops of the beets and clean well - taking care not to pierce the skin.
- Put the beets in the steamer basket.
- Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 20-25 minutes at high pressure.
- In the meantime, prepare the dressing by chopping garlic and parsley together and then putting in a small jar with the salt, pepper, olive oil, and capers. Close tightly and shake vigorously.
- When time is up, open the cooker by releasing the pressure.
- Check beets for doneness: a fork should easily pierce through to the center. If it does not, pop the lid back onto the pressure cooker and cook for 5 more minutes at high pressure with Normal pressure release.
- Move the steamer basket to the sink and run cold water over the beets to cool. Then, using your fingers (optionally wearing gloves) or a dull knife, brush the skin off.
- If your sink/cutting board configuration allows, place a plastic cutting board in the sink (to prevent beet juice juice splatters and spills) and slice beets.
- Arrange on serving platter and sprinkle with vinegar - store this way tightly covered to serve up to four days later - give the dressing a final shake and pour onto the beets just before serving.