Braised Beets with Dill Vinaigrette
SERVES: 4
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 30 MINUTES
TIME UNDER PRESSURE: 20 MINUTES
WHY THIS RECIPE WORKS Roasting and steaming beets can take up to an hour, but the pressure cooker delivers tender beets with undiluted earthy-sweet flavor and bright color in one-third the time. For even cooking, we halved smaller beets and quartered the larger ones. Paper towels helped us quickly skin the cooked beets, then we cut them into wedges. Tossing them with a simple dressing that we brightened with lemon juice, red wine vinegar, and fresh dill gave us a side dish that we could pair with almost any meal. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
6 |
(3- to 5-ounce) beets, trimmed |
|
1 |
cup water |
|
3 |
tablespoons extra-virgin olive oil |
|
1 |
small shallot, minced |
|
1 |
tablespoon minced fresh dill |
|
1 |
tablespoon lemon juice |
|
1 |
teaspoon red wine vinegar |
|
|
Salt and pepper |
1. Halve beets weighing 3 to 4 ounces and quarter beets weighing 4 to 5 ounces. Add beets and water to pressure-cooker pot.
2. HIGH PRESSURE FOR 20 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
3. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
4. BEFORE SERVING: Transfer beets to plate, let cool slightly, then rub off skins using paper towels. Slice beets into ½-inch-thick wedges.
5. Whisk oil, shallot, dill, lemon juice, and vinegar together in medium bowl, add warm beets, and toss to coat. Season with salt and pepper to taste, and serve.
VARIATIONS
Braised Beets with Sesame-Ginger Vinaigrette
Substitute following mixture for dill vinaigrette in step 5: 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon olive oil, 2 thinly sliced scallions, 2 teaspoons grated fresh ginger, ½ teaspoon grated orange zest, and 1 tablespoon orange juice.
Beet, Apple, and Walnut Salad
Substitute following mixture for dill vinaigrette in step 5: 3 tablespoons extra-virgin olive oil, 1½ tablespoons white wine vinegar, and 1 tablespoon minced fresh parsley. Add 1 Granny Smith apple, cored and sliced thin, and ½ cup walnuts, toasted and coarsely chopped, to vinaigrette with cooked beets. Sprinkle with ½ cup crumbled blue cheese before serving.