My first real pressure cooker experiment was not very tasty. I attempted a vegan stew with heavy middle eastern seasonings, chick peas, barley, beets, and carrots. (My own idea, not from a cookbook.) I probably should have learned by now that my husband won't eat pink or purple food.
Because the chickpeas take longer to cook, I left the carrots and beets whole. I cut one of three beets up and threw them back in my not-quite-right soup. The other two pressure boiled beets, I dressed with cider vinegar, brown mustard, and a dash of salt. They are delicious on their own or on a bed of greens (shown), and/or topped with toasted walnuts and blue cheese.
I tagged this as kid friendly, because I think most kids love beets. However, they are a lot friendlier if your kids wear bibs and use a fork.
Well, it sure is pretty! I'm so sorry it didn't come out as hoped. I love beets and am always looking for new ways to use them. Would love to know if you find a way to make this work.
ReplyDeleteHi Yosefa!
ReplyDeleteThanks for visiting my blog and it is great to discover your blog , especially with one of my favourite vegetable: beetroot! I love the idea of putting walnuts and blue cheese with them!