Beets With Dill and Walnuts - 6-Qt Pressure Cooker

"Entered for safe-keeping, by Kathy Kitchens Downie, RD, in September 2010 Cooking Light. Calls for 6-quart pressure cooker. The beets are ready when they can be pierced with a fork easily. If they're not quite tender enough, put them back under pressure for 1-2 minutes. Prepare the dressing while the beets cook."
 
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Ready In:
45mins
Ingredients:
11
Yields:
4 cups
Serves:
6
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ingredients

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directions

  • Leave root and 1-inch stem on beets; scrub with a brush.
  • Place in a 6-quart pressure cooker. Add 2 1/2 cups water. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 10 minutes. (Start preparing Dressing).
  • Remove from heat. Let stand 6 minutes.
  • Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
  • Remove lid, directing steam away from you. Drain and rinse beets with cold water. Drain and cool.
  • Trim off beet roots. Rub off skins. Cut beets in half vertically, then cut each half into 4 wedges. Place beet wedges in a medium bowl.
  • DRESSING.
  • In a small bowl, combine vinegar, lemon juice, sugar, Dijon mustard, kosher salt and black pepper. Stir with a whisk.
  • Slowly drizzle in oil, stirring constantly with a whisk until well combined.
  • Toss oil mixture with beets. Let stand 15 minutes, tossing gently occasionally. Stir in dill.
  • Top with walnuts just before serving.

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