Instant Pot Beets

For texture preferences, lowest amount of time results in firm beets with a little crunch and longest amount of time results in soft beets with some chew.

Beet Circumference	Texture Preferences	Release
5 inches	High pressure 11-15 minutes	Quick release
5.5 inches	High pressure 14-18 minutes	Quick release
6 inches	High pressure 17-21 minutes	Quick release
6.5 inches	High pressure 18-23 minutes	Quick release
7 inches	High pressure 20-25 minutes	Quick release
7.5 inches	High pressure 24-28 minutes	Quick release
8 inches	High pressure 27-31 minutes	Quick release
8.5 inches	High pressure 30-34 minutes	Quick release
9 inches	High pressure 32-36 minutes	Quick release

Corned Beet Reuben Sandwiches

Ingredients
1 ½ lbs. cooked peeled beets, very thinly sliced
1 tbsp. extra-virgin olive oil 
2 tsp. ground coriander
2 tsp. mustard seeds
½ tsp. ground cinnamon
¼ tsp. ground allspice
3 tbsp. vegan mayonnaise 
2 tbsp. ketchup
1 tbsp. dill relish (or chopped pickles)
1 tsp. hot sauce
4 slices rye bread, toasted
¾ c. sauerkraut
4 oz. sliced Swiss cheese (to veganize, I used Chao)

Directions
Position rack in upper third of oven; preheat broiler to high.

Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.

Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.

Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.

Lemon Basil & Beet Hummus

Ingredients
4 lemon-sized beets
2 cups cooked chickpeas (about 1 can)
1/3 c. tahini
2 lemons, zested and juiced
1 to 2 cloves of garlic, based on preference
Handful of fresh basil
Water (or aquafaba from cooking chickpeas)
Salt

Directions
Cook the beets until tender, using your preferred method. (I have both roasted and cooked them in the Instant Pot successfully.) Peel and chop the beets into pieces. Drain and rinse chickpeas. Combine all ingredients in a high-powered blender (I used a Vitamix) and blend until smooth; use as much water as necessary to get the ingredients moving and add more to achieve your desired consistency. Salt to taste.

Makes about 4 cups of hummus.

1 tbsp = 20 calories

Cauliflower Shawarma

Ingredients
6 oz. cauliflower florets
Handful of grape tomatoes, sliced
1 shallot or red onion
2 tsp baharat spice blend
2 garlic cloves
3 tbsp. vegan mayo
1 lemon
1 tbsp. harissa paste
1 tbsp. tahini
2 oz. shredded red beets
4 oz. mixed greens
2 multigrain flatbreads
2 tsp vegetable oil
1 tbsp. olive oil
Salt and pepper

Instructions
Preheat oven to 400°F. Chop the cauliflower florets into bite-sized pieces. Thinly slice the tomatoes. Peel and thinly slice the shallot.

Transfer the cauliflower florets to a baking sheet and toss with 2 teaspoons of vegetable oil, the baharat spice, and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.

Peel and mince the garlic. Add minced garlic, vegan mayo and a pinch of salt to a small bowl. Mix garlic aioli well. Whisk together harissa paste, tahini, just 1 tablespoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper in a separate medium bowl. Add shredded beets and toss until harissa beet slaw is evenly coated.

Combine the greens, remaining apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper in a large bowl. Gently toss the salad. Place the multigrain flatbreads in the oven or toaster to warm for 1 minute.

Spread the garlic aioli on the flatbreads. Top half of each with the roasted cauliflower, sliced tomatoes, sliced shallot, harissa beet slaw, and greens. Fold in half to make two sandwiches and serve with the remaining green salad.

Spiced Lentil Soup with Delicata Squash & Beets

Ingredients
2 medium whole beets, scrubbed and ends trimmed
1 delicata squash, washed and diced (no need to peel!)
1/2 tbsp. olive oil
1 c. dry red lentils
5 c. vegetable broth
1 tbsp. coconut oil (I like unrefined)
1 large yellow onion, diced
2 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. fresh ginger, minced
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
Pinch of crushed red pepper
Pinch of fresh ground nutmeg
1 15 oz. can of full-fat coconut milk
2 tbsp. lime juice
2 tsp. dried thyme
1 tbsp. vegan sugar
1/2 tsp. kosher salt
Broccoli sprouts, for garnish

Directions
Preheat oven to 400 degrees. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 degrees for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender.

Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Remove from heat.

In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Add the squash and the onion mixture. When the beets are cool enough, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts.

Serves 4-6