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1
Cut the beets from their greens and peel or scrub them.
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2
Cut the beets into 1/4 -inch slices and cut the slices in half.
-
3
Set aside.
-
4
Cut and discard the red stems from the beet greens.
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5
Rinse the beet green in a sinkful of cold water, taking care to remove all of the sand.
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6
Discard any blemished or very large, tough leaves.
-
7
Drain and chop the beet greens into strips about 2 inches wide.
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8
Use about 4 cups of tightly packed chopped greens for the soup, saving the remainder for stock or another use.
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9
(They're delicious when s auteed in olive oil with lots of garlic).
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10
Cut the peeled sweet potatoes into 1/2-inch slices and cut the slices in half.
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11
Set aside.
-
12
Heat the butter in the cooker.
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13
Add 2 teaspoons of the ginger and the onions and cook until the onions are soft, about 3 minutes.
-
14
Add the beet greens, sliced beets, sweet potatoes, and stock.
-
15
Lock the lid in place and over high heat bring to high pressure.
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16
Adjust the heat to maintain high pressure, and cook for 7 minutes.
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17
Reduce the pressure with a quick-release method.
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18
Remove the lid, tilting it away from you to allow any excess steam to escape.
-
19
Stir in the remaining 1/4 teaspoon ginger and the ora nge zest.
-
20
Add salt to taste and serve immediately.
