By Brian Faulkner On
Beets Under Pressure
Our first adventure into pressure cooker recipes
You’ve likely heard stories about old-fashioned pressure cookers exploding and scattering their contents across the kitchen. Modern pressure cookers are far easier to use than what your mother or grandmother had in their kitchens and there are even a few new electric models that take simplicity a step further!
One of our staff (Brian) recently purchased a pressure cooker for use at home (he chose the electric Instant Pot) after reading from a few different sources on the benefits of this type of cooking. Not only are pressure cookers faster than most other cooking methods, the closed vessel concentrates flavours and keeps the nutrition locked inside.
Our preferred method for delicious beets is roasting (click here for the recipe) but the intense steam that builds inside a pressure cooker quickly develops similar flavour in a much shorter time.
- 4-6 BCfresh Beets (Red or Golden)
- Olive oil or butter
- Balsamic vinegar
- Wash beets to remove any dirt.
- Remove long roots and lightly trip the crown to remove any green stems or dark aread
- Do not trim too much or beets will “bleed” into the cooking water and lose some flavour and nutrition.
- Arrange whole beets in a single layer in pressure cooker
- Add water to cover the bottom half of the biggest beet.
- Secure lid. Bring heat to high. When cooker has reached pressure, lower heat to medium low, maintaining pressure, and cook 20-25 minutes.
- Remove from heat and let pressure come down naturally - beets should be fork tender.
- When cool enough to handle, use your fingers to slip off skin in cool running water.
- Trim any remaining rough areas and slice beets.
- If desired, dress warm beets with a teaspoon each of olive oil/butter and balsamic vinegar.
- Serve lightly seasoned with salt and pepper to taste.
- You can also use a dry paper towel to peel the cooled beets. Ensure the skin is dry and do not use any additional water.
Looking for a pressure cooker? Check out a couple of our favourites: