Pressure-Cooker Beet and Watercress Salad with Orange and Dill

Serves 4 to 6 | Total Time 40 minutes
WHY THIS RECIPE WORKS Sweet, earthy beets make a lovely base for a winter salad but cooking them can take a long time. The pressure cooker not only reduces the cook time, but the intense heat also softens the beets’ skins, making them undetectable so there is no need to peel these beets. After cooking the beets and releasing pressure, we stirred the potent cooking liquid into some creamy Greek yogurt, turning it a spectacular pink, perfect as a base for some peppery watercress. Orange zest brightened up the beets, and we arranged them on top of the greens. A sprinkling of dill brought out the anise notes of the caraway seeds, and hazelnuts and coarse sea salt added rich crunchiness. Be sure to scrub the beets clean before cooking. To make this into a main dish, add Easy-Peel Hard-Cooked Eggs (this page) or Easy-Peel Soft-Cooked Eggs (recipe follows) and serve with crusty bread. This recipe will only work in an electric pressure cooker.
2 pounds beets, scrubbed, trimmed, and cut into ¾-inch pieces
½ cup water
1 teaspoon caraway seeds
½ teaspoon table salt
1 cup plain Greek yogurt
1 small garlic clove, minced to paste
5 ounces (5 cups) watercress, torn into bite-size pieces
1 tablespoon extra-virgin olive oil, divided, plus extra for drizzling
1 tablespoon white wine vinegar, divided
1 teaspoon grated orange zest plus 2 tablespoons juice
¼ cup hazelnuts, toasted, skinned, and chopped
¼ cup coarsely chopped fresh dill
Coarse sea salt
1. Combine beets, water, caraway seeds, and table salt in pressure cooker. Lock lid in place and close pressure release valve. Using highest sauté or browning function, cook for 8 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
2. Using slotted spoon, transfer beets to plate; set aside to cool slightly. Combine yogurt, garlic, and 3 tablespoons beet cooking liquid in bowl; discard remaining cooking liquid. In large bowl toss watercress with 2 teaspoons oil and 1 teaspoon vinegar. Season with table salt and pepper to taste.
3. Spread yogurt mixture over surface of serving dish. Arrange watercress on top of yogurt mixture, leaving 1-inch border of yogurt mixture. Add beets to now-empty large bowl and toss with orange zest and juice, remaining 2 teaspoons vinegar, and remaining 1 teaspoon oil. Season with table salt and pepper to taste. Arrange beets on top of watercress mixture. Drizzle with extra oil and sprinkle with hazelnuts, dill, and sea salt. Serve.