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Beets Under Pressure

The intense pressure and high temperatures quickly concentrate the flavours of the beets and deliver a great side dish or addition to a salad.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4


  • 4-6 BCfresh Beets Red or Golden
  • Optional
  • 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.