Instant Pot Marinated Beets
An easy side dish for any meal. These beets are served cold after a quick prep time.
- 2½ pounds beets small
- 2 cups water
- 2 Tablespoons white vinegar
- 1½ cups white wine vinegar
- 1 cup water
- ¼ cup honey
- 1 Tablespoon Kosher salt
- 2 teaspoons cinnamon
- 2 cloves whole
Rinse and scrub the beets. Add them to the Instant Pot on top of a steamer insert with 2 cups of water and 2 Tablespoons white vinegar.
Set the Instant Pot to cook for 10 minutes (for small beets)
Release the pressure immediately and transfer the beets to a cutting board to start to cool. Or, rinse under water to cool off faster (and slip off any skins)
While the beets are cooking, combine the 1½ cups white wine vinegar, 1 cup water, ¼ cup honey, 1 Tablespoon Kosher salt, 2 teaspoons cinnamon and 2 whole cloves in a measuring cup. Boil on High power in the microwave for 5 minutes.
Slice the beets into ¼ inch round slices
Arrange the beets in a low casserole dish or 13"x9" oblong Pyrex pan
Pour the marinade mixture over the beets. Ensure all the beets are covered. Cover and refrigerate overnight. Remove the whole cloves before serving.
- This recipe is great to serve as a side dish
- To make serving easier (and less messy), serve the drained beets instead of the beets with the marinade