Prep 30 mins
Cook 15 mins
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.
- 2 lbs beets (about 6)
- 2 1⁄2 cups water
- 1 tablespoon cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1 1⁄2 teaspoons Dijon mustard
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons walnuts, finely chopped
- 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.
- 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.