Pressure Cooker Beets with Blue Cheese

Pressure Cooker Beets

Pressure Cooker Beets

Beets are my one food phobia. 1 Unfortunately, my wife loves beets. And my CSA box delivers them on a regular basis. Eventually I learned that roasting them made them tolerable…and maybe, just maybe, edible.

Whenever I serve Brussels sprouts, my wife’s one food phobia, she fires back “you’ll make yourself Brussels sprouts, but you won’t make me beets?”

But? Beets are a pain to cook. They take a LONG time in the oven to tenderize; thick beets can take over an hour to cook all the way through.

Pressure cooker to the rescue! Oh, and a handful of blue cheese. Straight up beets? That’s too much for me.

Recipe: Pressure Cooker Beets with Blue Cheese

Equipment

 

Yields 6

Pressure Cooker Beets with Blue Cheese

Pressure Cooker Beets with Blue Cheese recipe - quick beets from the pressure cooker.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 6 beets (about 1 1/2 pounds)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup crumbled blue cheese

Directions

  1. Trim beets: Trim the leaves from the beets, but don’t cut into the beet or cut the root off, or the beet will leak beet juices everywhere. Rinse the trimmed beet to remove any dirt.
  2. Pressure cook the beets: Put the beets on a rack in the pressure cooker, pour 1 cup of water into the bottom of the pot, and lock the lid on the pressure cooker. Pressure cook the beets on high pressure for 24 minues in an Electric PC or 20 minutes in a stovetop PC. Quick release the pressure or (if you have the time) let the pressure come down naturally.
  3. Peel, slice, and serve: Remove the lid from the pressure cooker (carefully, it’s full of hot steam), and transfer the beets to a cutting board. Let the beets cool for a minute or two, then use a paper towel to peel the skin from the beets and pull off the root. Trim the stems from the beets, then cut the beets into quarters. Sprinkle the beets with salt and pepper, transfer to a serving bowl, top with the crumbled blue cheese, and serve.
Cuisine: American | Recipe Type: Pressure Cooker
http://dadcooksdinner.com/2014/01/pressure-cooker-beets-with-blue-cheese.html/

 

Trimming the beets

Trimming the beets

Peeling the cooked beets

Peeling the cooked beets

Ready to eat

Ready to eat

Notes

  • If you can, cut the beets on a plastic cutting board that is dishwasher safe. Beets are messy – take a look at my fingers down below. Beet juices will stain anything they come in touch with. I tell you, beets can’t be trusted.
  • The next time you use the bathroom, don’t be alarmed. You don’t have internal bleeding – that’s beeturia. OK, I’m going to stop talking now, this is probably too much information for a food blog. If you want to check that link, you’re on your own.
Beet fingers!

Beet fingers!

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Grilled Beets
Pressure Cooker Roasted Sweet Potato Puree
Pressure Cooker Refried Pinto Beans
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  1. Well, that and tripe. Tripe just smells wrong to me.

10 Comments

  1. Jim Taylor /

    Ha Mike, great post about the beets, I share your phobia. Thanks for the laugh!

  2. Kristen /

    Great site: photos, tips, and recipes are all helpful and delicious. I’m falling in love with using my pressure cooker 🙂 THanks!

  3. Terri /

    Mike, Please thank your wife for “making you” come up with this recipe. I have never made beets before and decided to try your method with my electric pressure cooker. Wow! These were wonderful – the sweet beets with the blue cheese really compliment one another! I’m making them again tonight!

  4. Patti K /

    I grew up on fresh garden red beets. Wanted to find some new way to cook them. Electric pressure cooker! Love mine. My husband likes beets but LOVES blue cheese. Making your recipe tonight as I type!

  5. Traci /

    What do you do with the greens? Recipes?

    • Sauté them in olive oil over medium heat until they wilt, then sprinkle with salt and pepper. (And a little drizzle of balsamic vinegar if I’m feeling it that night.)

  6. Instead of a paper towel, use Arran wrap to help you peel the beets. Comes right off and protects your hands. (Ziplock bags work but bit as well in my experience)