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.
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
How to Make It
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.
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.