PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural

2lbs (1kg) beets (about 5 medium beets), washed and patted dry, ends trimmed

2 tbsp olive oil

Juice ¹⁄₂ lemon

¹⁄₂ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

¹⁄₄ cup crumbled feta cheese

2 tbsp chopped fresh chives

1. Place the steam rack in the inner pot, and add 1¹⁄₂ cups water. Add the beets.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 12 minutes).

3. Using tongs, carefully transfer the beets to a plate and allow to cool slightly. Once the beets are cool enough to handle, gently peel away the skins, slice, and chop.

4. Transfer the beets to a large bowl. Add the olive oil, lemon juice, kosher salt, and pepper. Toss gently.

5. Transfer to serving plates, and sprinkle the feta and chives over top of each serving. Serve at room temperature, or serve chilled. (Store in a sealable container in the refrigerator for up to 5 days.)

Can’t-Be-Beet Salad