As I have shared in the past, I consider myself to be a pressure cooker and crockpot Queen, in addition to the Arch Duchess of the rice cooker.
To save time, I am always looking for ways to make fast and easy recipes.
I was very excited to make this new way to cook beets. It can easily be made in a crockpot, stove top, or in a pressure cooker.
1 onions, chopped
1 teaspoon cumin
3 cloves of garlic, crushed
1 can (14 oz.) chopped tomatoes, juice included
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
Optional: fresh chopped herbs such as cilantro or parsley
Wash and scrub beets. Slice with a food processor. If desired, beets can be peeled or left whole. A longer cooking time will be needed for whole beets.
Saute onion, garlic, cumin, salt and pepper. Add beets, water and canned tomatoes.
In pressure cooker: bring to pressure for 2 minutes and release the pressure. Simmer if needed until done.
In crock pot: place in crockpot and cook on low until done. If a longer cooking time is needed, then leave beets whole, so that they can cook all day.
Stove pot: bring to a boil and let simmer until done.
Adjust seasoning as needed once fully cooked.
Fresh herbs like cilantro or parsley add a special gourmet touch.
I made this just before Shabbat, so unfortunately I have only one picture.
This is a fast and easy and super tasty way to cook beets. Everyone loved them, even my husband who is not a fan of cumin.