Beet gratin with Horseradish Cream Sauce

Pick fresh Egyptian flat beets from the garden, noting their unique shape and tops.

Clean the beets by cutting off the tops and composting them, being careful not to cut fingers due to their softness.

Place the beets in the Instant Pot to partially cook and make skin removal easier.

Add 1.5 cups of water to the Instant Pot and place the rack inside to hold the beets.

Stack the beets in the Instant Pot without overfilling it, then close the lid and set the vent to closed.

Set the Instant Pot to manual high-pressure for 15 minutes, then wait for it to come to pressure and cook.

After 15 minutes, let the pressure release naturally for 5 minutes before venting the remaining pressure with a towel to avoid steam burns.

Once the pressure is released, open the lid and remove the beets, noting their strong smell.

Place the cooked beets in ice water to cool and make skin removal easier.

Slip the skins off the beets under running water, noting how easily they come off after cooking.

Slice the peeled beets into half-moon shapes and layer them in a 9x13 pan lined with parchment paper and sprayed with olive oil.

Prepare the horseradish cream sauce using fresh horseradish ground in a food processor, mixed with water and vinegar.

Equipment Needed

Spice Level:

Allergens