This is more of a "how to" than an actual recipe but it's worth knowing nonetheless.
Prep work is important, as it saves time in the long run, saves waste and helps you plan meals more efficiently. Especially when you buy a load of reduced veggies or have a glut of some things that, on their own don't make a meal, but if prepped and stored correctly can be as important as the main ingredients of a meal.
Vegetables are the backbone of our meals and are easy to prep and store, or freeze for another day.
Beetroot is one of those that I love to prep in advance.
I can then add it to soup, salad or various other dishes.
I pressure cooked mine in the Ninja Foodi, but you could cook it in the Slow cooker or on the hob instead.
Why not give this a try and let us know how you get on in the comments below.
We love to hear your feedback.
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Prep:-
Scrub the dirt off the beets.
No need to peel.
Trim and cut off the roots.
(I chopped the biggest in half so they would all cook evenly)
Place in the Ninja Foodi.
Add the water.
Close the lid.
Place the toggle in the SEAL position, push the slider to the left side..
Switch the foodi on
Select Pressure-High.
Select 10-15mns on the timer
(depending on how big the beets are)
Press START.
The PRE sign will show as pressure builds.
This can take 6-8mns.
It will beep when it reaches pressure and begins to count down from 10 to 0 as it cooks.
It will beep once more, when it reaches 0.
Let it release naturally - this can take a further 10mns.
Turn the toggle to VENT to release any additional steam.
Push the slider to the right then carefully open the lid.
Test to make sure they are tender by using the point of a sharp knife,
Use tongs to lift the beets out onto a plate or tray.
Allow to cool before lightly scoring the skin to peel it off easily. (gloves are advised)
The beets can now be sliced, chopped or grated as you prefer.
You can sieve the liquid from the pot to use in soups, or salad dressings.
Tip:- If the beets are big they may need longer to cook- upto 5 mns more.
Add more water too, if needed.
Easy swaps:-
Foodi for Slow Cooker-
4-6hrs on Low.
3-4 hrs on high.
Instant pot- same timings as Foodi.
Stove top- bring to the boil, simmer for 45mns-1hr or until tender.
Hint:-
I dont add seasoning, as I prefer to do this when I add to a recipe, but you can add some olive oil, herbs and s&p if you prefer.
Notes:- I prefer to release the pressure naturally as it prevents a blast of red steam hitting the roof.
Also, it continues to cook as it loses pressure, giving the beets a little extra cooking time if needed.
Ingredients
Directions
Prep:-
Scrub the dirt off the beets.
No need to peel.
Trim and cut off the roots.
(I chopped the biggest in half so they would all cook evenly)
Place in the Ninja Foodi.
Add the water.
Close the lid.
Place the toggle in the SEAL position, push the slider to the left side..
Switch the foodi on
Select Pressure-High.
Select 10-15mns on the timer
(depending on how big the beets are)
Press START.
The PRE sign will show as pressure builds.
This can take 6-8mns.
It will beep when it reaches pressure and begins to count down from 10 to 0 as it cooks.
It will beep once more, when it reaches 0.
Let it release naturally - this can take a further 10mns.
Turn the toggle to VENT to release any additional steam.
Push the slider to the right then carefully open the lid.
Test to make sure they are tender by using the point of a sharp knife,
Use tongs to lift the beets out onto a plate or tray.
Allow to cool before lightly scoring the skin to peel it off easily. (gloves are advised)
The beets can now be sliced, chopped or grated as you prefer.
You can sieve the liquid from the pot to use in soups, or salad dressings.
Tip:- If the beets are big they may need longer to cook- upto 5 mns more.
Add more water too, if needed.
Easy swaps:-
Foodi for Slow Cooker-
4-6hrs on Low.
3-4 hrs on high.
Instant pot- same timings as Foodi.
Stove top- bring to the boil, simmer for 45mns-1hr or until tender.
Hint:-
I dont add seasoning, as I prefer to do this when I add to a recipe, but you can add some olive oil, herbs and s&p if you prefer.
Notes:- I prefer to release the pressure naturally as it prevents a blast of red steam hitting the roof.
Also, it continues to cook as it loses pressure, giving the beets a little extra cooking time if needed.