CSA Challenge: Beets in the Instant Pot

A quick, relatively mess-free way to prepare beets.

Start to finish: 35 minutes

Ingredients

• 3 medium beets, trimmed and unpeeled
• 2 tsp. balsamic vinegar
• 1 tsp. olive or canola oil
• 1/8 tsp. fine sea salt

Directions

1. Put 1 to 11/2 cups water into the Instant Pot.
2. Set steamer trivet inside, and arrange the beets on top.
3. Lock the lid in place; turn the pressure release valve to seal.
4. Program the Instant Pot to cook on Manual, at High Pressure, for 15 minutes.
5. Turn off the Instant Pot, and wait 8 to 10 minutes to partially depressurize.
6. Release remaining pressure, remove lid, and then transfer the trivet and beets to a plate.
7. When beets are cool enough to handle (about 10 minutes), rub off the skins and trim ugly/hard parts.
8. Halve then quarter each beet (or cut each into 6 wedges).
9. To make a salad: Put in a bowl, and toss with vinegar, oil, and salt. Cool completely before eating, or chill for up to 5 days.
10. Return to room temperature to use.