Food recipes
Beets with Dill and Walnuts
Beets with Dill and Walnuts Ingredients: beets, raw water, bottled, generic vinegar, cider lemon juice, raw sugars, granulated mustard, prepared, yellow salt, table spices, pepper, black oil, olive, salad or cooking d...
Beets with Dill and Walnuts
Ingredients:
beets, raw
water, bottled, generic
vinegar, cider
lemon juice, raw
sugars, granulated
mustard, prepared, yellow
salt, table
spices, pepper, black
oil, olive, salad or cooking
dill weed, fresh
nuts, walnuts, english
Directions:
1.
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.
Remove from heat; let stand for 6 minutes.
Release pressure through steam vent, or place cooker under cold running water to release pressure.
Remove lid.
Drain and rinse beets with cold water.
Drain; cool.
Trim off beet roots; rub off skins.
Cut beets in half vertically; cut each half into 4 wedges.
Place in a medium bowl.2.
Combine vinegar and next 5 ingredients (through pepper) in a small bowl; 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.
Ingredients:
beets, raw
water, bottled, generic
vinegar, cider
lemon juice, raw
sugars, granulated
mustard, prepared, yellow
salt, table
spices, pepper, black
oil, olive, salad or cooking
dill weed, fresh
nuts, walnuts, english
Directions:
1.
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.
Remove from heat; let stand for 6 minutes.
Release pressure through steam vent, or place cooker under cold running water to release pressure.
Remove lid.
Drain and rinse beets with cold water.
Drain; cool.
Trim off beet roots; rub off skins.
Cut beets in half vertically; cut each half into 4 wedges.
Place in a medium bowl.2.
Combine vinegar and next 5 ingredients (through pepper) in a small bowl; 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.