Braised Beets with Dill Vinaigrette Pressure Cooker Recipe

Recipe Category: Side-Dish


Braised Beets With Dill Vinaigrette Pressure Cooker Recipe


Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 20 minutes

  • 6 (3- to 5-ounce) beets, trimmed
  • 1 cup water
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon minced fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • salt and pepper


  1. Halve beets weighing 3 to 4 ounces and quarter beets weighing 4 to 5 ounceAdd beets and water to pressure-cooker pot


  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure


  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Transfer beets to plate, let cool slightly, then rub off skins using paper towels
  5. Slice beets into ½-inch-thick wedges
  6. Whisk oil, shallot, dill, lemon juice, and vinegar together in medium bowl, add warm beets, and toss to coaSeason with salt and pepper to taste, and serve


  1. Braised Beets with Sesame-Ginger Vinaigrette
  2. Substitute following mixture for dill vinaigrette in step 5: 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon olive oil, 2 thinly sliced scallions, 2 teaspoons grated fresh ginger, ½ teaspoon grated orange zest, and 1 tablespoon orange juice
  3. Beet, Apple, and Walnut Salad
  4. Substitute following mixture for dill vinaigrette in step 5: 3 tablespoons extra-virgin olive oil, 1½ tablespoons white wine vinegar, and 1 tablespoon minced fresh parsley
  5. Add 1 Granny Smith apple, cored and sliced thin, and ½ cup walnuts, toasted and coarsely chopped, to vinaigrette with cooked beets
  6. Sprinkle with ½ cup crumbled blue cheese before serving

Full List of Side-Dish Recipes
Full List of Vinaigrette Recipes

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