5 beets (I like to use golden beets along with regular beets as well, for color)
Fresh Cilantro (chopped)
2 sprigs of fresh Thyme
Wash, clean and trim the beets on both ends.
Immerse beets with water (make sure they are fully covered), in a pressure cooker, and add the 2 sprigs of Thyme.
Cook for approximately 25 minutes (follow your manufacture’s instructions on the use of the pressure cooker).
Once the beets are ready, immediately run them under cold water, for about 5 minutes. This will make the skin of the beets slide of with little to no pressure. A knife or peeler will not be necessary.
Discard the Thyme.
Cut the beets into 1 inch cubes and combine in a salad bowl with the remaining ingredients.
Tonight, I decided to serve the beets with some chicken and rice.