Pressure-Cooker Beet and Watercress Salad with Orange and Dill

Name: Pressure-Cooker Beet and Watercress Salad with Orange and Dill
Yield: Serves 4
Ingredients: 2 pounds, beets, scrubbed, trimmed, and cut into ¾-inch pieces; 1/2 cup, water; 1 teaspoon, caraway seeds; 1/2 teaspoon, table salt; 1 cup plain, Greek yogurt; 1 , small garlic clove, minced to paste; 5 ounces (5 cups), watercress, torn into bite-size pieces; 1 tablespoon, extra-virgin olive oil, divided, plus extra for drizzling; 1 tablespoon, white wine vinegar, divided; 1 teaspoon, grated orange zest plus 2 tablespoons juice; 1/4 cup, hazelnuts, toasted, skinned, and chopped; 1/4 cup coarsely chopped, fresh dill; Course, sea salt

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Side Dishes

Vegetables

Weeknight

Beets are a beloved late summer vegetable, but cooking them can be messy and time-consuming.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

Pressure-Cooker Beet and Watercress Salad with Orange and Dill

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

We used the pressure cooker to make beets simpler to prepare so they could star in a satisfying beet salad. The salad had a medley of contrasting flavors and textures and enough heft to make a light weeknight dinner. After cooking the beets...

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