Balsamic Beets With Broccolini is so easy, you don’t even need a proper kitchen! I know because the first time I made this, I didn’t have a kitchen at all. And I was on crutches. So we’re talking a really easy recipe here!
Please forgive the lighting in most of the pics – the little room I was “cooking” in is pretty dark.

Last fall, I had some remodeling done. Not just my kitchen, but my hip, too — at the same time. I figured I might as well get all of the can’t-really-cook bit done all at once instead of stretching it out. Plus that’s when the contractor & surgeon were available, but I’m delighted it worked out that way. So this is how I happened to be cooking veggies in my Instant Pot instead of steaming them on the stovetop, and whisking up a vinaigrette in a paper bowl.

There are lots of ways to cook beets. You’ll see recipes for “roasting” them, that involve wrapping the beet in foil before putting it in the oven. Technically (yes, I’m a bit of a literalist) that’s not roasting, which involves dry heat. The foil holds all the moisture in, which effectively steams the beet. I do red beets this way sometimes because it really does make it easy to remove the skins, but it takes a lot longer. Food service gloves will also prevent staining your hands beet red, or you could just use golden or albino beets. Quick work with a peeler and a knife, and you’re good to go — with a much shorter cook time. In this recipe, chopping the beets before cooking allows the broccolini to go in the pot at the same time as the beets, without turning to mush. When I do this dish on the stovetop, I give the beets a few minutes’ head start. I’m including both Instant Pot & Stovetop directions. You’ll find a printer-friendly version of the recipe at the bottom of the page.

Ingredients:

4 small (2”) golden beets, may substitute other kinds

½ bunch broccolini

⅛ tsp salt

⅛ tsp pepper

2 tsp balsamic vinegar — I used Oliva’s Blackberry-Ginger Balsamic, but any good quality balsamic will be great

2 tsp extra virgin olive oil

Directions:

Dressing:

1.) Whisk together the balsamic vinegar, salt, and pepper. Ideally, you’d whisk constantly while drizzling in the oil. Since all I had was a paper bowl and a plastic fork, I just did the best I could mixing it all at once. Set aside.

Instant Pot:

2.) Peel the beets and cut them into chunks about ¾”. Place in your steamer basket. My “steamer basket” is basically just my small strainer, but you can buy baskets specifically for the IP.

3.) Roughly chop first the broccolini stems, placing them in the basket, then repeat with the flower ends.

4.) Place the trivet that came with the IP in the inner pot, and place the inner pot in the IP. Add 1 cup of water. Place the steamer basket on the trivet. Close and lock the lid, and shut the steam valve. Using the “manual” button, set the pot for one minute at high pressure. When the cook time is done, quick-release the pressure. Carefully remove the basket and transfer the veggies to a serving bowl. Add the dressing, and stir gently to coat.

StovetopDirections:

1.) Peel the beets and cut them into chunks about ¾”. Place in your steamer basket. Place the basket in a saucepan, with about an inch of water in the bottom; cover. Bring to a boil over medium-high heat, then reduce heat to medium. Cook for two minutes.

2.) Quickly chop the broccolini roughly, keeping stems and flower ends separate. After the two minutes, add the broccolini stems to the pot. Layer the remaining broccolini on the top, cover, and cook another two minutes or until vegetables are fork-tender. Transfer the veggies to a serving bowl. Add the dressing, and stir gently to coat.