ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beets with Dill and Walnuts

Photo: Jamie Chung; Styling: Ariana Salvato
Yield 6 servings (serving size: 2/3 cup)
Beets are ready when they can be pierced with a fork without too much resistance. If they're not quite tender enough, put them back under pressure for a minute or two. Prep the dressing while the beets cook.

Ingredients

  • 2 pounds beets (about 6)
  • 2 1/2 cups water
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons sugar
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons finely chopped walnuts

Nutrition Information

  • calories 148
  • fat 8.5 g
  • satfat 1.1 g
  • monofat 5.3 g
  • polyfat 1.8 g
  • protein 3.1 g
  • carbohydrate 16.5 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 370 mg
  • calcium 27 mg

How to Make It

  1. 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. Remove from heat; let stand for 6 minutes. Release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Drain and rinse beets with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets in half vertically; cut each half into 4 wedges. Place in a medium bowl.

  2. Combine vinegar and next 5 ingredients (through pepper) in a small bowl; 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.