Beets with Sweet & Sour Glaze
- Serves 4
- 4 beets with leaves (red, gold, ormixed)
- 1/4 cup cider vinegar
- 4 cups water
- 1 Tbsp. salt
- 1 bay leaf
- For the glaze:
- 11/4 cup orange juice
- 2 Tbsp. cider vinegar
- 1 Tbsp. butter
- 3 Tbsp. sugar
- 2 Tbsp. horseradish
- Salt and pepper to taste.
- Chives for garnish
1.Remove the leaves of the beets but leave 1 -2 inches of the stem on the beets to help retain color while cooking.
2.Wash and scrub the beets with a hard brush.
3.Add beets to the pressure cooker and add water, salt, vinegar and bay leaf (the beets should be barely covered) .
4.Close and lock the lid in place.
5.Heat on high until pressure builds and the indicator rod rises showing maximum pressure.
6.Turn down the heat. Cook for 20 minutes.
7.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
8.Once all pressure is released, open the lid.
9.Check to see if the beets are tender (tender beets allow you to easily insert and remove the tip of a knife) .
10.Remove beets, let cool down a bit and clean by sliding off the soft skin.
11.Cut in 1/4 inch thick slices.
12.Strain 1 cup of the juice in a shallow pot or pan and add remaining ingredients for the glaze.
13.Boil over low heat to reduce until it becomes thick like syrup. Add the slice beets and carefully cover them with the glaze.
14.Add salt and pepper to taste and garnish with finely cut chives.