2.2 lb (1 kg) red or yellow beets, left whole and unpeeled

2 cups (500 ml) water

1 orange, zest removed with a peeler

2 tbsp (30 ml) white wine vinegar

Place all of the ingredients in the pressure cooker. Season with salt. Cover and select the Root vegetable function. If the beets are large, increase the cooking time to 25 minutes.

Let the pressure release and remove the lid. Remove the beets. Discard the cooking liquid and orange zest. Let the beets cool, then peel and cut into thin wedges or cubes. Delicious in a salad or browned in a skillet. The beets will keep in an airtight container for 2 weeks in the refrigerator.

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