Name: Pressure-Cooker Beet and Watercress Salad with Orange and Dill
Total time: PLACEHOLDER
Ingredients: 2 pounds beets , scrubbed, trimmed, and cut into ¾-inch pieces; 1/2 cup water; 1 teaspoon caraway seeds; 1/2 teaspoon table salt; 1 cup plain Greek yogurt; 1 small garlic clove , minced to paste; 5 ounces (5 cups) watercress , torn into bite-size pieces; 1 tablespoon extra-virgin olive oil , divided, plus extra for drizzling; 1 tablespoon white wine vinegar , divided; 1 teaspoon grated orange zest plus 2 tablespoons juice; 1/4 cup hazelnuts , toasted, skinned, and chopped; 1/4 cup coarsely chopped fresh dill; Course sea salt

Why This Recipe Works

We used the pressure cooker to make beets simpler to prepare so they could star in a satisfying beet salad. The salad had a medley of contrasting flavors and textures and enough heft to make a light weeknight dinner. After cooking the beets under pressure with caraway seeds and water (no peeling required), we stirred the intensely flavored cooking liquid into some creamy Greek yogurt, turning it a spectacular pink, perfect as a base to some lightly dressed, peppery watercress. Some orange zest brightened up the beets, and we arranged them on top of the greens. A sprinkling of dill brought out the anise notes of the caraway seeds, and hazelnuts and coarse sea salt added rich crunchiness.

Before You Begin

To make this a heartier meal, add Easy-Peel Hard-Cooked Eggs and serve with crusty bread. This recipe will only work in an electric pressure cooker.

Instructions

Combine beets, water, caraway seeds, and table salt in pressure cooker. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 8 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Using slotted spoon, transfer beets to plate; set aside to cool slightly. Combine yogurt, garlic, and 3 tablespoons beet cooking liquid in bowl; discard remaining cooking liquid. In separate large bowl, toss watercress with 2 teaspoons oil and 1 teaspoon vinegar. Season with salt and pepper to taste.

Spread yogurt mixture over surface of serving platter. Arrange watercress on top of yogurt mixture, leaving 1-inch border of yogurt mixture. Add beets to now-empty large bowl and toss with orange zest and juice, remaining 2 teaspoons vinegar, and remaining 1 teaspoon oil. Season with salt and pepper to taste. Arrange beets on top of watercress mixture. Drizzle with extra oil and sprinkle with dill, hazelnuts, and sea salt to taste. Serve.