Pressure-Cooker Rosemary Beets Recipe

Name: Pressure-Cooker Rosemary Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large fresh beets (about 3-1/2 pounds); 1 tablespoon olive oil; 1 medium red onion, chopped; 2 garlic cloves, minced; 1 medium orange, peeled and chopped; 1/3 cup honey; 1/4 cup white balsamic vinegar; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme; 3/4 teaspoon salt; 1/2 teaspoon Chinese five-spice powder; 1/2 teaspoon coarsely ground pepper; 1 cup crumbled feta cheese

Servings: persons

5 large fresh beets (about 3-1/2 pounds)
1 tablespoon olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 medium orange, peeled and chopped
1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
1 cup crumbled feta cheese

1
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Scrub beets, trimming tops to 1 in.; set on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Press cancel.
2
Remove beets and cool enough to handle. Remove trivet; discard cooking juices. Wipe pot clean. Peel and cut beets into wedges.
3
Select saute setting; adjust for medium heat. Add oil. When oil is hot, cook and stir onion until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in orange, honey, vinegar, rosemary, thyme, salt, Chinese five-spice, pepper and beets; heat through. Press cancel. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

310

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 13 ingredients. The key ingredients include: 5 large fresh beets (about 3-1/2 pounds), 1 tablespoon olive oil, 1 medium red onion, chopped, 2 garlic cloves, minced, and more.

Yes, Pressure-Cooker Rosemary Beets 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.

Pressure-Cooker Rosemary Beets

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