Beets With Dill And Walnuts Recipe

Name: Beets With Dill And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beets (about 6); 2 1/2 cups water; 1 tablespoon cider vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons sugar; 1 1/2 teaspoons Dijon mustard; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh dill; 2 tablespoons finely chopped walnuts

Servings: persons

2 pounds beets (about 6)
2 1/2 cups water
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons sugar
1 1/2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons finely chopped walnuts

1
Leave root and 1-inch stem on beets; scrub with a brush. Place in a 6-quart pressure cooker; add 2 1/2 cups water. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes. Remove from heat; let stand for 6 minutes. Release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Drain and rinse beets with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets in half vertically; cut each half into 4 wedges. Place in a medium bowl.
2
Combine vinegar and next 5 ingredients (through pepper) in a small bowl; stir with a whisk. Slowly drizzle in oil, stirring constantly with a whisk until well combined. Toss oil mixture with beets; let stand 15 minutes, tossing gently occasionally. Stir in dill. Top with walnuts just before serving.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds beets (about 6), 2 1/2 cups water, 1 tablespoon cider vinegar, 1 tablespoon fresh lemon juice, and more.

Yes, Beets With Dill And Walnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beets With Dill And Walnuts

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