Instant Pot Beets and Mushrooms with roasted garlic

Instant Pot Beets and mushrooms

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.

Garlic head with the top sliced of and topped with oil after roasting

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

Chiogga beets

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

Steamed beets cut into matchsticks

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)

Chopped onions in a frying pan with oil and butter

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.

Sliced brown mushrooms

While the onions are cooking, slice ½ pound mushrooms.

Mushrooms and onions in a frying pan

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

Beets and roast garlic being added to the mushrooms and onions

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.

Beets and mushrooms combined with garlic

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 served in a bowl

Instant Pot beets and mushrooms served in a bowl

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
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 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
    Garlic head with the top sliced of and topped with oil after roasting
  • Trim and wash beets. Steam for 15 minutes at High Pressure using 2 cups of water. Do a quick release of the steam.
    Steamed beets cut into matchsticks
  • 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
    Chopped onions in a frying pan with oil and butter
  • Chop the mushrooms and add to the onions. Increase the heat to medium and cook for 7-8 minutes.
    Mushrooms and onions in a frying pan
  • 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.
    Beets and mushrooms combined with garlic

Notes

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

 

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One thought on “Instant Pot Beets and Mushrooms with roasted garlic”

  1. 5 stars
    This recipe made me super hungry! I’ve been looking for new ways to use beets. I can’t wait to try this out! Thanks for sharing!

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