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Beets With Dill and Walnuts - 6-Qt Pressure Cooker

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“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.”
4 cups

Ingredients Nutrition


  1. Leave root and 1-inch stem on beets; scrub with a brush.
  2. 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).
  3. Remove from heat. Let stand 6 minutes.
  4. 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.
  5. Remove lid, directing steam away from you. Drain and rinse beets with cold water. Drain and cool.
  6. 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.
  8. In a small bowl, combine vinegar, lemon juice, sugar, Dijon mustard, kosher salt and black pepper. Stir with a whisk.
  9. Slowly drizzle in oil, stirring constantly with a whisk until well combined.
  10. Toss oil mixture with beets. Let stand 15 minutes, tossing gently occasionally. Stir in dill.
  11. Top with walnuts just before serving.

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