5 medium beets (each about 2 1/2 in. wide, 1 1/4 lb. total), trimmed and unpeeled
2 teaspoons balsamic vinegar
1 teaspoon olive or canola oil
1/8 teaspoon fine sea salt
Potassium 13% DV
Est. added sugars 0g
How to Make It
Put 1 to 1 1/2 cups water into the Instant Pot. Set steamer trivet inside, and arrange the beets on top. Lock the lid in place; turn the pressure release valve to seal. Program the IP to cook on Manual, at High Pressure, for 15 minutes.
Turn off the IP, and wait 8 to 10 minutes to partially depressurize. Release remaining pressure, remove lid, and then transfer the trivet and beets to a plate. When beets are cool enough to handle (about 10 minutes), rub off the skins and trim ugly/hard parts. Halve then quarter each beet (or cut each into 6 wedges). Put in a bowl, and toss with vinegar, oil, and salt. Cool completely before eating, or chill for up to 5 days. Return to room temperature to use.
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