📝 About This Recipe
Unlock the natural, earthy sweetness of garden-fresh beets with the precision of pressure cooking, a method that preserves their brilliant color and velvety texture far better than traditional boiling. This technique ensures a perfectly tender result in a fraction of the time, eliminating the mess of stained stovetops. Finished with a bright, zesty citrus gremolata and creamy goat cheese, these beets transform from a simple root vegetable into a sophisticated, gourmet side dish.
🥗 Ingredients
Main Ingredients
- 2 pounds Fresh Beets (medium-sized, greens removed and scrubbed clean)
- 1 cup Water (for the pressure cooker base)
- 1 tablespoon Apple Cider Vinegar (added to the water to help set the color)
Citrus-Herb Gremolata
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Lemon (zested and juiced)
- 1/2 Orange (zested and juiced)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Honey (to balance acidity)
Finishing Touches
- 4 ounces Goat Cheese (crumbled)
- 1/4 cup Toasted Walnuts (roughly chopped)
- 1 pinch Flaky Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Prepare the beets by trimming the tops, leaving about 1 inch of the stems attached to prevent 'bleeding' during cooking. Scrub the skins thoroughly under cold running water to remove any dirt.
-
2
Pour 1 cup of water and 1 tablespoon of apple cider vinegar into the inner pot of your Instant Pot or electric pressure cooker.
-
3
Place a stainless steel steamer basket or the wire trivet into the pot. Arrange the beets in a single layer if possible; if stacking, place the largest beets on the bottom.
-
4
Secure the lid and set the steam vent to the 'Sealing' position.
-
5
Select 'Manual' or 'Pressure Cook' on High Pressure. Set the timer for 15 minutes for medium beets (2-3 inches wide) or 20 minutes for large beets.
-
6
While the beets are cooking, prepare the gremolata. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, orange juice, orange zest, honey, and minced garlic.
-
7
Fold in the chopped parsley and dill into the dressing. Season with a pinch of salt and pepper and set aside to let the flavors marry.
-
8
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. This ensures the centers are fully tender.
-
9
Carefully vent any remaining steam and open the lid. Pierce the largest beet with a paring knife; it should slide in with no resistance, like butter.
-
10
Use tongs to transfer the hot beets to a bowl of ice water for 2-3 minutes. This shocks them and makes the skins incredibly easy to remove.
-
11
Using your thumbs or a paper towel, rub the skins off the beets. They should slip right off. Trim away the remaining stem and root ends.
-
12
Slice the peeled beets into 1/2-inch thick rounds or bite-sized wedges and arrange them on a serving platter.
-
13
Drizzle the citrus-herb gremolata generously over the warm beets, ensuring they are well coated.
-
14
Top with crumbled goat cheese and toasted walnuts for a beautiful contrast in texture and flavor.
-
15
Finish with a final sprinkle of flaky sea salt and serve immediately while warm or at room temperature.
💡 Chef's Tips
Try to select beets that are uniform in size so they cook at the same rate. Wear kitchen gloves when peeling the beets if you want to avoid staining your hands pink. If your beets are very small (golf ball size), reduce the pressure cooking time to 12 minutes. Always use a natural pressure release for root vegetables to prevent the skins from bursting and to ensure even tenderness. Don't discard the beet greens! Sauté them with garlic and olive oil for a secondary side dish.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a dry Rosé to complement the citrus notes. Serve alongside roasted chicken or grilled lamb chops for a complete meal. Add these beets to a bed of arugula for a sophisticated warm salad. Serve with a side of crusty sourdough bread to soak up the citrusy herb oil. Top with a dollop of Greek yogurt instead of goat cheese for a tangier, lighter finish.