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MAKING BRAISED BEETS IN A PRESSURE COOKER

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The pressure cooker cuts the cooking time of beets substantially, and we found cutting the beets into evenly sized pieces—large beets into quarters and smaller beets into halves—reduces the cooking time further and ensures even cooking.

Once the beets are cooked, the skins will come off easily. You could use your fingers to do this job, although we prefer rubbing the skins off with paper towels to cut down on the mess.

For salad-friendly beets, we cut the cooked and peeled beets into smaller ½-inch-thick wedges.

Tossing the beets in the vinaigrette while they are still slightly warm helps them absorb the flavors a little better.