Beets Recipe by Melissa Vickers

Experimental Beets—Making it up as I go along!

I bought 3 small fresh beets the other day and decided to see what I could do with them. I figured

mixing them with onions in a casserole dish, and topping them with a crunchy, breaded mix might be

tasty. The end result was good—even my husband, who is not a big beets fan declared it “pretty good.”

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes precooking in Instant Pot; 30 minutes oven time

Total Time: 1 hour

Ingredients:

 3 small (3 inch) beets

 1 medium onion, sliced

 ¼ cup vegetable broth

 ½ cup each: Pine nuts, pepitas, French’s Original Crispy Fried Onions, panko bread crumbs

 ¼ cup olive oil

Here’s how to make it:

1. Precook beets in Instant Pot: wash beets, trim stems and root. Peeling is not necessary. Pour 1

cup water in Instant Pot, and set beets on metal trivet rack. Set the vent for “sealing,” and cook

on high pressure for 8 minutes. Do a quick release of pressure.

2. Remove beets and rinse in cold water. The peeling should come off easily. Slice the beets into ¼

inch pieces.

3. In a small casserole dish, place cooked beets, onions, and vegetable broth.

4. Grind pine nuts, pepitas, fried onions, and panko crumbs in a food processor. Add olive oil as it

grinds. Spoon mixture over beets and onions.

5. Bake at 350 degrees Fahrenheit for 30 minutes.

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