Pomegranate Balsamic Beets

Pomegranate Balsamic Beets

Pomegranate Balsamic Beets

Nicole Bouliane
4 from 2 votes
Cook Time 12 minutes
Pressure Cook TIme 6 minutes
Total Time 18 minutes
Course Appetizers & Starters, Side
Cuisine American
Diet Vegetarian
Servings 8
Calories 109 kcal


  • 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


  • 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.


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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