Ingredients

　　

Step 1

For 2 pounds of beets, serving 6. Peel the beets and put through the large holes of a hand grater or a processor. Sauté briefly in 2 tablespoons olive oil and a large clove of puréed garlic just to heat through, tossing to blend with salt, pepper, and 1 tablespoon wine vinegar. Stir in 1/4 cup water, cover, and boil slowly for 10 minutes or until beets are tender and water has evaporated. Let cool and toss with more oil, vinegar, and seasonings to taste. Serve with salad greens, or spears of Belgian endive.

　　

Variation

Step 2

SLICED BEET SALAD. Using whole peeled warm beets, slice them and toss in a bowl with olive oil, puréed garlic (page 34), and salt to taste.

　　

Beets in the Pressure Cooker

Step 3

Whole beets take hours to cook in the oven but only 20 minutes in the pressure cooker. Place 2-inch washed unpeeled beets on the rack in the cooker with 1 inch of water. Bring to full 15 pounds pressure and time for 20 minutes. Set under the cold-water faucet to release pressure immediately. Peel the beets while still warm.

　　Julia's Kitchen WisdomKnopf