Braised Beets with Citrus Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Whole beets steamed in a pressure cooker with water, grapefruit zest, and apple cider vinegar. Steamed until tender, peeled, sliced. Can be served warm or cold, cubed or quartered. Keeps well refrigerated up to one week. A fresh take using grapefruit instead of orange and swapping vinegar type.
Prep:
10 min
Cook:
22 min
Total:
32 min
Servings:
8 servings
#beets
#cooking
#vegetarian
#sidedish
Beets. Hard little roots. Bright red or golden. Sometimes overlooked. But cooked right – more than side salad filler. Pressure cooker cuts down time. Steaming keeps earthiness intact. Citrus peel injects zing, grapefruit instead of usual orange. Acid balance changes, deeper fruitiness, less standard sweet. Vinegar sharpens flavor, switching from wine vinegar to apple cider adds subtle fruity note. No peeling before cooking. Saves effort and locks in moisture. Peel after, easier when warm. Cubed or quartered – salad ready or pan-fried crisp edges. Holds well in fridge. Week-long companion for weekday lunches or dinner starters.
Ingredients
- 700 g whole beets unpeeled
- 400 ml water
- 1 grapefruit zest peeled thinly with vegetable peeler
- 30 ml apple cider vinegar
- Salt to taste
About the ingredients
Shift proportions down slightly from original to avoid steam overload, 700 grams instead of kilogram. Water reduced to 400 ml for tighter pressure environment. Grapefruit zest picks up bitter and sweet notes, more complex than orange, keeps in line with bright citrus profile. Vinegar swap to apple cider creates gentle tangy acidity, milder than wine vinegar but still pronounced. Salt added as seasoning to release flavors during steam, but quantity adaptable. No spices added here for pure veg vibe, but smoked paprika or garlic powder can complement if preferred. Zest best taken with vegetable peeler to avoid white pith bitterness.
Method
- Pour water into pressure cooker. Add beets whole. Sprinkle salt evenly over beets.
- Toss in grapefruit zest strips. Pour vinegar over all.
- Seal cooker. Set to root vegetable mode or equivalent. Adjust timer to 20 minutes if medium beets, 27 if large.
- Once done, release pressure manually. Open lid carefully.
- Remove beets with tongs. Discard cooking liquid. Compost grapefruit zest.
- Let beets cool until easy to handle. Peel using fingers or knife.
- Slice into wedges or cubes, depending on dish purpose.
- Serve warm in salads or pan-roast briefly for texture. Store in airtight container refrigerated for up to 7 days.
Cooking tips
Start by layering ingredients directly in cooker – no pre-soaking or peel stripping. Salt dispersed for consistent penetration during cooking. Grapefruit zest placed loosely for aroma diffusion rather than infusion. Cooking times adjusted upward by about 5% to accommodate varied beet sizes. Manual depressurization preferred for safety and control. Discard cooking liquor to avoid bitterness and excessive moisture in final dish. Compost zest to reduce waste. Peeling after cooking essential to ease removal – skin loosens naturally. Cut shapes flexible for serving: thin wedges retain shape in salads, cubes cook nicely if tossed in pan. Storage in airtight container recommended to maintain texture and prevent odor mingling in fridge.
Chef's notes
- 💡 When cooking beets in the pressure cooker, remember. Cook time varies based on beet size. Medium beets need 20 minutes. Large ones require at least 27. Essential for doneness.
- 💡 Salt distribution is critical. Sprinkle evenly before sealing. Helps draw moisture from beets. Enhances natural sweetness. Too much can overpower flavors, adjust according to taste.
- 💡 Grapefruit zest is key. Avoid white pith, it’s bitter. Use a vegetable peeler for best results. It’s all about that bright citrus pop. Elevates taste, adds complexity to the dish.
- 💡 Post-cooking peel when cool enough. Skin comes off easily. Use fingers or knife. This method saves time, effort. No pre-peeling means better moisture retention during pressure cooking.
- 💡 Storage is essential. Keeps for a week in the fridge. Use an airtight container to maintain texture. Combine cubes in salads, or pan-fry for warm dishes. Versatile use.
Common questions
How do I know when beets are done cooking?
Check for fork tenderness. If fork slides easily it’s ready. Size matters. When unsure, go longer for larger beets.
Can I use other citrus?
Yes. Oranges give sweetness, lemon offers tang. Adjust vinegar to balance flavors. Experimentation can lead to new favorites.
What if I find bitter taste in beets?
Overcooking can cause that. Salt too much during cooking can alter flavor too. Choose fresh beets. Use composted grapefruit zest.
Tips for freezing leftovers?
Cool completely before freezing. Cut into cubes or slices. Freeze in portions. Store in bags. Good for easy meals later, but texture may change.
