Beets with Dill and Walnuts
You can never have too many side dish recipes, so give Beets with Dill and Walnuts a try. Watching your figure? This gluten free and vegan recipe has 156 calories, 3g of protein, and 9g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. If you have dijon mustard, sugar, cider vinegar, and a few other ingredients on hand, you can make it.
Instructions
Leave root and 1-inch stem on beets; scrub with a brush.
Place in a 6-quart pressure cooker; add 2 1/2 cups water. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes.
Remove from heat; let stand for 6 minutes. Release pressure through steam vent, or place cooker under cold running water to release pressure.
Drain and rinse beets with cold water.
Drain; cool. Trim off beet roots; rub off skins.
Cut beets in half vertically; cut each half into 4 wedges.
Combine vinegar and next 5 ingredients (through pepper) in a small bowl; stir with a whisk. Slowly drizzle in oil, stirring constantly with a whisk until well combined. Toss oil mixture with beets; let stand 15 minutes, tossing gently occasionally. Stir in dill. Top with walnuts just before serving.