Why pay for precooked beets when the Instant Pot can cook them for you in a flash? These are delicious on their own as a veggie side or to add to salad.This recipe goes with: Beet Yogurt Dip

Andrea Nguyen
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

active:
16 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

73 calories; fat 1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 2g; carbohydrates 14g; fiber 4g; cholesterol 0mg; iron 0mg; sodium 181mg; calcium 0 2% DV; potassium 0 13% DV; sugars 10g; added sugar 0g.
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