Greek-Style Beetroot with Lemon & Fruity Olive Oil

I love this easy and quick way of preparing beetroot using a pressure cooker.  The beetroot is served cold as part of the mezze in Greek cuisine but you can also eat it warm with a main course, such as fish.  The natural dressing compliments the sweet flavour and helps preserve the beet so you can keep it in the refrigerator and use it up over several days.


    • 2 bunches of fresh beetroot
    • 2 TBSP fruity extra virgin olive oil
    • Juice of 1 lemon


    1. Remove the leaves and stalks from the beetroot by cutting them near the bulb but leaving about 1 inch of stalk on the beet to minimise bleeding during cooking. 
    2. Wash any dirt from the whole beets and place them in a pressure cooker, half submerged in water.  Shut the lid and turn up the heat to high until the pressure builds up.  When the whistling starts, turn down the heat to very low and set the timer for 5 minutes. (Alternatively, cook the beetroot conventionally in a pot for approximately 1 hour, or until soft – test with a fork).
    3. Meanwhile, wash the leaves and stalks well, in several changes of water, to ensure you have removed all dirt and sand.  Place them in a saucepan with a small quantity of water (e.g. 1 cup), cover with lid, and bring to the boil.  Turn down the heat to a simmer and cook for approximately 15 minutes until the leaves and stalks have wilted.  Drain and place on a serving platter or in a deep ceramic dish with lid.
    4. When the timer goes off, remove the pressure cooker from the heat and allow to sit for 10-12 minutes until the pressure reduces and you can easily open the lid.  Drain the beets and allow them to cool slightly so you can pick them up without burning your fingers. 
    5. Put on disposable kitchen gloves, top and tail each beet, peel it, then cut into chunks (quarters if it is small) on a chopping board.   (Alternatively, you can cut the beetroot into thin slices).  Place the chunks on top of the cooked leaves and drizzle with the olive oil followed by lemon juice. 
    6. Serve immediately or refrigerate, covered, and enjoy the beetroot served cold. 


Serves 8

Per serve: energy 451 kJ (108 Cal); protein 3 g; fat 5 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 13 g; fibre 5 g; calcium 15 mg; iron 1 mg