PRESSURE-COOKER ROSEMARY BEETS

Pressure-Cooker Rosemary Beets image

We're a family of beet eaters. For a simple side, I use a one-dish cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

5 large fresh beets (about 3-1/2 pounds)
1 tablespoon olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 medium orange, peeled and chopped
1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
1 cup crumbled feta cheese

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Scrub beets, trimming tops to 1 in.; set on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Press cancel., Remove beets and cool enough to handle. Remove trivet; discard cooking juices. Wipe pot clean. Peel and cut beets into wedges., Select saute setting; adjust for medium heat. Add oil. When oil is hot, cook and stir onion until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in orange, honey, vinegar, rosemary, thyme, salt, Chinese five-spice, pepper and beets; heat through. Press cancel. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges