Beets …. love em or hate em? If you’re on the hate team, these cider vinaigrette glazed beets may just turn your hate into love. I’m serious this time. I know I said it before about salisbury steak, but honestly, the hate felt for salisbury steak is not even close to the hate some feel for beets.
And made in the Instant Pot? Fugettaboutit. Pressuring the beets is pure bliss. No peeling. Yes, you heard me right, no peeling! Just wash, trim and put them in the pot. When they’re done, the skins slide right off. Slick as greased owl sh…well, you know.
You don’t have to put the beets in a steamer basket if you don’t want to, but it makes removal easy because believe me, those jewel colored balls are freakin’ hot! I love this silicon steamer basket here, but any one will do. (This is my favorite steamer basket for beets, but for chicken stock you will not find anything better. You can just grab the handles and drain, leaving the carcass there in the basket. )
Anyway, you might be like, “I hate beets, I’ve hated them since I was a kid! Why would I even want to eat beets? Gross!”
I’ll tell you why. They are good for you! I’m talking really good. They could: Reduce inflammation, improve blood flow, are great for the eyes, boost your libido, boost your immunity, and they’re good for your brain. I could keep going, but you get the picture.
Eat your beets peeps!
Cider Vinaigrette Glazed Beets – Instant Pot
- 6 medium beets, any color, about 3 pounds
- 1 cup water
- 2 tablespoons cider vinegar
- 2 tablespoons olive or grape seed oil
- 1 teaspoon Dijon mustard
- ¾ teaspoons salt
- ½ teaspoon packed brown sugar
- ¼ teaspoon black pepper
- ⅓ cup crumbled blue cheese or goat cheese
Cut the tops off the beets, leaving at least 1" of stems, and wash well.
Pour 1 cup of water in the pressure cooker. Place a trivet or steamer basket in the pot. Add the beets.
Pressure on HIGH for 22 minutes. After 22 minutes, let the pressure come down naturally for 10 minutes. Carefully release any remaining steam.
Check for doneness by inserting a knife in the beet. It should go in easily. If they're not quite done, add 3 more minutes of cook time and quick release.
In a medium bowl, whisk together the vinegar, mustard, oil, salt, pepper and brown sugar until combined.
When the beets are cool enough to handle, peel off the skins with your hands, or rub a paper towel over the beet and they skins should rub off.
Cut the beets into wedges and toss in the vinaigrette. Sprinkle with blue or goat cheese. Serve warm or at room temperature.