Instant Pot Beets and Mushrooms with roasted garlic

These beets and mushrooms are a great side dish – or one of your twelve dishes for Sviata Vecheria.  It works for summer as well as it does for Christmas.  Bright and colourful.  Make-ahead and served cold or at room temperature.  It’s easy and no-fuss.

The traditional recipe for beets and mushrooms – буряк з грибами – uses raw garlic. But, I found that a little strong.  If that’s your thing, you can skip the step to roast garlic and add 3 cloves of chopped garlic at the end of the recipe.

Start by roasting a whole head of garlic in the oven. Slice off the top of the garlic head to expose the cloves.  Drizzle on some oil and grind a bit of pepper.  Roast in the oven for 30 to 45 minutes at 400°F.

I used chiogga beets – the striped beets.  This works just as well with yellow and red beets.

When steamed the stripes almost completely disappear, and chiogga beets become a light pink.  These are very sweet beets.

Scrub the beets. Steam them on High Pressure Manual for 12 to 20 minutes depending on the size of the beets.  I had one large and two medium sized beets and cooked them for 15 minutes.  Chop them into a thick julienne.  (Or use canned julienned beets)

Meanwhile, saute an onion on low for 15 minutes with 1 Tablespoon butter and 2 Tablespoons vegetable oil.  If you’re making this for Sviata Vecheria, use 3 Tablespoons vegetable oil.

While the onions are cooking, slice ½ pound mushrooms.

Add the mushrooms to the onions and saute until browned – about 7 or 8 minutes.

Add the sliced beets and the roasted garlic (or raw, chopped garlic if that’s your preference).  The head of garlic I had was enormous so I just used half of the giant cloves – about ¼ cup.  Use as much or as little garlic as you like.

Add 1 Tablespoon of sugar and 2 Tablespoons apple cider vinegar, and combine all the ingredients.  Seal up the whole thing in a container and refrigerate overnight.  Serve cold or at room temperature.

Instant Pot Beets and Mushrooms with roasted garlic

Beets and mushrooms - served cold or at room temperature - is great for a summer salad or an easy vegetarian side dish for Sviata Vecheria.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Side, Side Dish

Cuisine Ukrainian-Canadian

Servings 4

Equipment

• Instant Pot or Pressure Cooker
• Steam insert for Instant Pot
• 10 inch frying pan
• Vegetable peeler

Ingredients

  

• 1 pound chiogga, red or yellow beets
• ½ large onion chopped
• 1 tbsp butter
• 2 tbsp vegetable oil
• ½ pound mushrooms white or brown
• 3 garlic cloves roasted
• 1 tbsp sugar
• 2 tbsp apple cider vinegar
• salt and pepper to taste

Instructions

 

• Trim the top of a head of garlic to expose the cloves and drizzle on vegetable oil. Roast a head of garlic in aluminum foil at 400°F for 30 to 45 minutes
  
• Trim and wash beets. Steam for 15 minutes at High Pressure using 2 cups of water. Do a quick release of the steam.
  
• While the beets are steaming, saute the chopped onion with 1 Tablespoon butter and 1 Tablespoon vegetable oil (or 3 Tablespoons vegetable oil). Cook slowly in a frying pan on medium-low heat for 15 minutes
  
• Chop the mushrooms and add to the onions. Increase the heat to medium and cook for 7-8 minutes.
  
• Add the chopped roasted garlic cloves and beets. Combine with 1 Tablespoon sugar and 2 Tablespoons of apple cider vinegar. Refrigerate overnight or for at least 2 hours. Serve cold or at room temperature.
  

Notes

This is a great recipe to make 1 or 2 days ahead.  It does not freeze well.