Pomegranate Balsamic Beets
Nicole Bouliane5 from 1 vote
Cook Time 12 minutes mins
Pressure Cook TIme 6 minutes mins
Total Time 18 minutes mins
Course Appetizers & Starters, Side
Cuisine American
Diet Vegetarian
Servings 8
Calories 109 kcal
Equipment
Ingredients
- 2 ½ pounds beets
- 2 sprigs fresh rosemary
- ½ cup pomegranate balsamic vinegar
- 1/3 cup pomegranate juice
- 1 tsp honey
- 2 tbsp cold unsalted butter cut into chunks
Instructions
- Set the support trivet in the bottom of the cooking pot and add one cup of water to the pot.
- Trim and peel whole beets. Cut into 1 1/2” cubes and add to the steamer basket along with a large sprig of rosemary. Set the steamer basket on top of the support trivet.
- Secure and lock the lid in place. Set the pressure valve to HIGH pressure.
- Begin heating on high to build pressure. Once steam starts to come out of the operating valve reduce heat to maintain a steady stream of steam. Start cooking time of 6 minutes.
- While the beets are cooking, whisk together pomegranate balsamic vinegar, pomegranate juice, honey and rosemary in a small saucepan. Cook over medium heat until bubbling. Maintain a steady but light boil, stirring often to keep glaze off the sides of the pan. Let reduce for 10-12 minutes until very thick and syrupy (sauce will thin when added to damp beets).
- Remove from heat and remove rosemary sprig. Whisk in butter one chunk at a time until smooth and glossy.
- When the cooking time is complete, release the pressure using the quick-release method.
Nutrition
Calories: 109kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 116mgPotassium: 501mgFiber: 4gSugar: 14gVitamin A: 142IUVitamin C: 7mgCalcium: 27mgIron: 1mg
Food Group Dairy, Vegetables
Keyword Affordable, Easy, Healthy, Quick
Cooking Method Pressure Cooking
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