Quick cooked beetroot
Perfectly tender beetroot in 15 minutes.
Watch the videoWhole beets in the Instant Pot. That's the secret.
I cook my beetroot whole, skin on, in the Instant Pot under high pressure. In 15 minutes they're perfectly tender, and the skins practically slip off afterwards. You're left with beautiful beets for salads, grain bowls or a simple dressing.
Beetroot is full of fibre to feed your gut microbiome.
The recipe
Serves 4 · Metric, with cups in brackets- 4 to 6 whole beetroot, scrubbed
- 1 garlic clove, crushed
- 1 tsp ume plum vinegaror red wine vinegar and a pinch of salt
- 1 tbsp extra virgin olive oil
Put the whole beetroot in an Instant Pot or other pressure cooker with a little water and cook on high pressure for 15 minutes (18 if they're huge), then release the pressure. No pressure cooker? Boil them whole for 40 to 60 minutes until a knife slides in easily.
Let them cool slightly and slip off the skins.
Slice and toss with the garlic, vinegar and olive oil.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Toss with crumbled feta or goat's cheese, walnuts and salad leaves for a balanced dish.
The Perimenopause Hacks
Tired all the time, foggy-headed or anxious for no reason? My six simple hacks for more energy, better sleep and a calmer mind, with the science behind each one and a one page cheat sheet to print out.
