While I haven't tried this yet, if you toss a few foil wrapped baking potatoes into the pot too, you're well on your way to dinner:@) I suggest beets on the bottom just in case a little juice leaks out of the foil. And look at that shiny stainless steel pot... Yep, treated myself to a ♥6 quart Instant Pot-loving it!
What to do with those roasted beets?
Well, serving them warm (butter optional-but yummy:@) is always nice, and we're really fond of pickled side dishes here at Pig In Mud...
This Pickled Beet Salad with Dill was a nice twist on a family favorite.
Don't hesitate to give any/all of these ideas a try folks, I think you'll be pleased.
Roasted Beets with Montreal Steak Seasoning
Small beets can be left whole, cut 2-2 1/2" beets into quarters, 3"+ into sixths.
Place beets on a piece of foil big enough to enclose the beet.
Rub beets with a little olive oil, just enough to cover them.
Sprinkle generously with Montreal Steak Seasoning.
Wrap foil around the beet.
To Cook-you have options:
~Place in slow cooker on high for 4 hours or low for 8 hours.
~Bake in 400 degree oven for approx 40-50 minutes, or until soft. This will vary depending on the size of the beets.
~I'm guessing they could be diced, wrapped in foil and cooked over indirect heat on the grill too.
Pickled Beet Salad with Dill
15 oz can of beets, drained, or approx 2 C diced fresh roasted beets
Approx 2 Tblsp sliced onion
2 Tblsp cider vinegar
2 Tblsp sugar
1/4 tsp salt-if using fresh beets, little pinch if canned
1/8 tsp dill weed
1/8 tsp celery seed
~Mix everything and let marinate for at least 3 hours, stirring occasionally.
