Pressure Cooker Beets with Salmon & Trumpet Mushrooms


The fall colors (autumn colours in UK spelling!) are wonderful in New England at this time of year. Beets are a great fall vegetable with their red and golden colors.  There is, however, one drawback of this vegetable, and that it the time that they take to roast.  Our solution is to use our Cuisnart pressure cooker and now we are able to have tender beets in just 26 minutes.



These lovely golden and red beets came from Red Fire Farm in Granby, MA  (a local organic farm).


Start by removing the leaves saving the best and younger shoots.



Wash the beets and place them in a pressure cooker with a cup of water. Add a little olive oil and some salt and pepper.  Then fit the lid and cook on high pressure for 26 minutes.


Allow the beets to cool, then, while still warm, remove the skins. We keep them all together in one bowl where some of the color of the red beets leeches into the golden beets.



Leave the beets to cool and prepare the other ingredients. We love mushrooms in the fall and when we found these trumpet mushrooms we had to try them.



Cut in half then, with a sharp knife, cross hatch on the inside and season.



Brown the mushrooms in a hot pan with a little olive oil and finish with a good knob of butter.



Blanch a few Brussels in boiling salted water.



Add and blanch the beet leaves.



Season some salmon.



Cook skin side down until the skin is crispy then turn. We like our salmon medium rare, but if you like it cooked more place it in the oven for 5 to 7 minutes.



Thinly slice the beets. Then rub with a little sherry vinegar and olive oil dressing.


Assemble and serve.




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