Beets with Dill and Walnuts

Photo: Jamie Chung; Styling: Ariana Salvato

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.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 8.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 3.1g
  • Carbohydrate: 16.5g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 370mg
  • Calcium: 27mg

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

Preparation

  1. 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. 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.
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