My husband loves, loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination!
—MICHELLE CLAIR SEATTLE, WA
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 8 SERVINGS
6 medium fresh beets (about 2 pounds)
1 1/2 cups water
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 large ruby red grapefruit, peeled and sectioned
2 small red onions, halved and thinly sliced
1. Scrub beets, trimming tops to 1 in. Place beets on trivet of a 6-qt. electric pressure cooker. Add 1 1/2 cups water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time to 20 minutes.
2. When finished cooking, let pressure release naturally before opening; remove the beets, and cool completely before peeling, halving and thinly slicing them. Place in a serving bowl. Whisk together the next six ingredients. Pour over the beets; add grapefruit and onion. Toss gently to coat.