Beets With Dill And Walnuts 6 Qt Pressure Cooker Recipes
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.
Provided by KateL
Categories Vegetable
Time 45m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 149.9, Fat 8.7, SaturatedFat 1.1, Sodium 425.1, Carbohydrate 17.2, Fiber 3.3, Sugar 13.6, Protein 3
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- Open the lid and insert a sharp knife into the center of the beet. If there is little to no resistance, the beets are adequately cooked. If more time is needed, pressure cook the beets another 2 minutes and allow NPR.
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