I love you guys AND I love beets. I roasted up a bunch of them today with olive oil and salt and topped them with some goat cheese. Yum. I'm afraid of pressure cookers b/c one exploded on me in college. I have pressure cooker PTSD. i hear they are safer now.
December 1, 2011, 6:24 pm
Pressure cooked beets, butter, salt, and a few grinds of pepper. A big bowl to put them in and I'm in heaven. Delicious. Cynthia, I got a pressure cooker just to cook beets because you said so. Now, I cook other things in it too and it is one of my favorite kitchen tools. Changed my life! Cooking life anyway.
December 1, 2011, 6:58 pm
Cynthia- I prefer to roast beets. 400 degrees for about an hour. I scrub the beets, coat with olive oil, a little cognac vinegar, salt and pepper. Wrap them in aluminum foil and throw in the oven. If scrubbed well you don't have to peel them and the skin is as delicious as the beets. I like them hot out of the oven but you could cool them and use in other ways.
December 1, 2011, 7:30 pm
I got my stainless steel presto pressure cooker at a flea market--$5. They're not dangerous if you don't leave the room and let the pressure get too high by not turning dowm the heat once the top weight gets to rocking. This is the best and quickest way to pickled beets.
August 2, 2013, 8:48 am
For us beets that are overly trimmed are MUCH cheaper than those with the tops still on. We buy from the local markets. Don't want them bleeding? Easy, pressure cook them in a dry bowl, with enough water in the pressure cooker outside the bowl, so they won't cook dry. Cover the bowl with al foil to stop steam condensation putting water in the bowl. Perfect, takes the same time. And if you let the cook foe a little too long they do not fall apart.
January 24, 2016, 3:23 pm