Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
4 medium beets
2 cups water
1 tablespoon fresh lemon juice
1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt, to taste
Fresh ground black pepper, to taste
2 tablespoons fresh tarragon
1 tablespoon chopped fresh thyme
2 tablespoons roasted pecans
Directions:
1. Clean the beets and cut off the tops.
2. Add 2 cups of water to the pressure cooker then add the beets.
3. Close the lid and lock. Cook for 20 minutes at high pressure. At the end of the cooking time, use the Natural Release method for 10 minutes then quick release the remaining pressure.
4. Drain the beets and cool. Rub off the skin then cut into wedges. Place in a large bowl.
6. In a small bowl, whisk together the lemon juice, vinegar, olive oil, salt and pepper. Add the mixture to the beets. Add the tarragon and thyme then toss to coat.
7. Serve, topped with roasted pecans.