Beet Salad

Author

NuWave

Servings

4

Category

Side Dishes

Ingredients

• 4-6 beets, medium size, rinsed, tops removed
• 1 c water
• 2 cloves garlic, minced
• ½ c parsley, chopped
• 3 T extra-virgin olive oil
• 2 T capers
• 2 T rice wine vinegar
• Sea salt
• Black pepper

Directions

1. Place steamer rack in bottom of pressure cooker. Place beets on rack. Add water.
2. Close and lock lid, set pressure cooker to "steam/veggies", adjust time to 20 minutes, and press "start/stop".
3. While beets are cooking, prepare dressing. In a bowl, mix garlic, parsley, rice wine vinegar, olive oil, and capers. Mix well; set aside.
4. When beets are done, natural release for 15 minutes, then do a quick released to make sure all pressure is released before opening lid.
5. Carefully open lid and check to see if beets are cooked. When done, a fork or knife will easily go into center. If not, cook an additional 5 minutes. If done, remove beets.
6. Place beets under running cold water to cool.
7. Using gloves, peel each beet carefully. Slice the beets.
8. Arrange beet slices on a platter. Drizzle with prepared dressing over the top of beets.