Pressure Cooker Beets with Blue Cheese
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
- 4 quart or larger pressure cooker (I use a 6-quart electric Instant Pot pressure cooker in the pictures).
- 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.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Pressure Cooker Refried Pinto Beans
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Well, that and tripe. Tripe just smells wrong to me.↩