This beet dish, with its sweet and spicy sauce, will give your dinner a lot of pizzazz. Serve it with grilled or roasted entrees, such as grilled chicken, lamb chops, pork chops, or grilled steak.
SERVES 6
INGREDIENTS:
- 2 cups water
- 4 medium beets, trimmed and scrubbed
- 1 cup pomegranate juice
- ½ cup orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and put the beets in the basket. Lock the lid in place and cook at high pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Insert the sharp tip of a knife into the center of a beet to make sure it is done. Allow the beets to cool and then peel and cut into ½-inch slices or wedges. Set aside.
- In a small saucepan, heat the pomegranate juice, orange juice, vinegar, and sugar until the liquid comes to a boil. Add the cornstarch slurry and return the mixture to a boil, whisking until it is no longer cloudy. Remove from the heat and drizzle over the beets.
