Ginger Vinaigrette Beets

We finally bought a pressure cooker! And this delicious Ginger Vinaigrette Beets recipe was our first creation!

Pressure cookers are great way to reduce the time it takes to cook beans and dense vegetables. Since we eat lots of both, we decided to break down and fork over the dough to buy one. So far, so good.

This recipe was in the manual that came with our Presto pressure cooker (we couldn’t find an Instapot) and it didn’t disappoint. Although, we love beets in just about any form, so we may be a little biased.

The original recipe called for 1/4 cup of sugar. Yikes! We rarely add sugar to recipes, but we decided to add 1 tbsp just in case the vinaigrette was too sour. Personally, I think it would taste fine without any added sugar since the beets are already very sweet. Depending on your taste preferences, you may want more sugar because it is pretty tangy.

These Ginger Vinaigrette Beets would go well diced on your Hearty Side Salad or your Spinach Salad, or as a standalone side dish with your Broccoli Mushroom Stir Fry or Baked Tempeh and Broccoli.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Ginger Vinaigrette Beets

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

This Ginger Vinaigrette Beets recipe is flavorful and delicious. It works well as a salad topping or a standalone side dish.

• CourseSide Dish
• CuisineCheap Vegan Recipes, Gluten Free, Oil Free, Pressure Cooker, Soy Free, Vegan
• MealDinner, Lunch

Servings	Prep Time
4 servings	10 minutes

Cook Time	Passive Time
30 minutes	10 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time Passive Time 30 minutes 10 minutes

Ginger Vinaigrette Beets Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Ginger Vinaigrette Beets recipe is flavorful and delicious. It works well as a salad topping or a standalone side dish. CourseSide Dish CuisineCheap Vegan Recipes, Gluten Free, Oil Free, Pressure Cooker, Soy Free, Vegan MealDinner, Lunch Servings Prep Time 4 servings 10 minutes Cook Time Passive Time 30 minutes 10 minutes Servings Prep Time 4 servings 10 minutes Cook Time Passive Time 30 minutes 10 minutes

Ingredients

• 5 medium beets
• 1 cup water or enough to submerge if boiling
• 1/4 cup red wine vinegar
• 1 tbsp sugar or to taste (optional)
• 1/2 tsp ground ginger
• 1/4 tsp black pepper

Servings: servings

Instructions

Let's Cook the Beets

1. If using a pressure cooker, add 1 cup water and unpeeled beets. Cook on High Vegetable setting for 20 minutes. For high altitude or large beets, cook for 25 minutes. If boiling, add beets to a large pot and fully submerge in water. Bring to a boil and let simmer for 40 minutes to an hour, or until the beets are fork tender.

   
2. Remove beets and let cool. Reserve 1/2 cup of liquid from the beets and discard the rest.
3. Once cool enough to handle, cut off the top and bottom of the beets, and peel with a dull knife.
4. Cut into wedges.

   

Let's Cook the Ginger Vinaigrette

1. Add the reserved liquid to the pressure cooker or saucepan. If all the liquid has evaporated, add 1/2 cup vegetable broth, water or red wine to the pressure cooker or saucepan.
2. Add red wine vinegar and sugar to the pressure cooker or saucepan and bring to a boil.
3. Stir in the ginger and black pepper.
4. Add the beet wedges and heat through, about 3 to 5 minutes. Stir occasionally to coat the beets with the sauce.
5. Serve warm drizzeled with the sauce.

   

Recipe Notes

Serving size is about 1 cup of beet wedges.