PRACTICE TIME: 5 minutes, plus 1 hour to chill before serving PRESSURE TIME: 9 Minutes COOKING TIME: 10 Minutes BUTTON TO USE: Pressure cooking RELEASE TYPE: Quick release ADVANCED PREPARATION: Can be made 3 days in advance, Makes 2 1/4 cups
Ingredients : 1½ (354 ml) cups water 2 medium beets, about 1 pound (454 g), peeled and cut into 2.5 cm (1 inch) cubes 2 cloves of garlic 2 tablespoons fresh lemon juice, from 1 to 2 large lemons ½ cup (120 g) tahini 1 teaspoon of cumin ½ teaspoon of salt ¼ cup (59 ml) extra virgin olive oil plus more for a stronger yellow color
OPTIONAL DECORATION: splash of olive oil toasted pine nuts Italian parsley leaves
Preparation Place water in the inner pot. Add the beets. Secure the lid, making sure the steam release handle is in the SEALING position. Press the pressure cook button and set the cooking time for 10 minutes. When the cooking time is complete, press Cancel. Turn the steam release handle to the vent position to quickly release the pressure. Strain the beets over a bowl, reserving the cooking liquid. Place the garlic in the bowl of a food processor and chop into small pieces. Scrape down the sides. Add the beets along with the lemon juice, tahini, cumin, salt, 1/2 cup (79 ml) of the cooking liquid, and olive oil. If making tahini with yellow beets, add the turmeric. Blend until smooth, scraping down the sides of the bowl a few times. If the mixture is too thick for your liking, add more cooking liquid, 2 tablespoons at a time, and blend until smooth. Chill for at least 1 hour before serving with your choice of garnish.
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