Beets With Dill And Walnuts 6 Qt Pressure Cooker Recipes

PRESSURE-COOKER GARLIC-DILL DEVILED EGGS

Steps:

• Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; close pressure-release valve. Pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.

BEETS WITH DILL, LIME, AND YOGURT

Steps:

• Remove any greens and scrub the beets under warm water.
• Pour 1 1/2 cups of water into the pressure cooker pot. Insert the steamer basket and put the 6 beets in the basket. Cook on high pressure for 30 minutes. Release the pressure manually. Test the beets by piercing them with a fork; they should be tender. If not, cook on high pressure again for another 5 to 10 minutes.
• Meanwhile, grate the zest off the lime and reserve it; then cut the lime into wedges.
• When the beets are tender, transfer them to a large bowl and let them cool until you're comfortable handling them. Working quickly, skin the beets while they are still warm (they are harder to peel after they've entirely cooled down). You can use a paring knife to skin them, or rub the skins off with a paper towel.
• Cut the peeled beets into slices or wedges, and arrange them on a platter. Drizzle with olive oil, and then squeeze some of the fresh lime juice over them.
• In a small bowl, whisk together the yogurt, garlic, and reserved lime zest. Drizzle the dressing over the beets and top with the dill, flaky sea salt, and lots of black pepper.

RAW BEETS WITH CREAMY DILL

Steps:

• Peel and grate 1 pound beets.
• Make a dressing with 1 minced shallot, 2 teaspoons Dijon mustard, 1/4 cup sour cream, lemon juice to taste and chopped dill.
• Garnish: Dill.

ROASTED BEETS WITH DILL

Steps:

• Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
• Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.

BEETS WITH DILL AND WALNUTS - 6-QT PRESSURE COOKER

Steps:

• 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. (Start preparing Dressing).
• Remove from heat. Let stand 6 minutes.
• Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you. Drain and rinse beets with cold water. Drain and cool.
• Trim off beet roots. Rub off skins. Cut beets in half vertically, then cut each half into 4 wedges. Place beet wedges in a medium bowl.
• DRESSING.
• In a small bowl, combine vinegar, lemon juice, sugar, Dijon mustard, kosher salt and black pepper. 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.