Low Carb Almond-Crusted Beet and Potato Medley
What Started it all:
Almonds, Beet, potatoes, pressure cooker
This delightful low-carb dish combines the earthy sweetness of beets and the satisfying texture of potatoes with a crunchy almond crust. Prepared in a pressure cooker, it's a quick and healthy meal perfect for any occasion.
Ingredients
- 1 cup almonds, finely chopped
- 2 medium beets, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Finely chop the almonds and set them aside.
- Peel and dice the beets and potatoes into small, even-sized pieces.
- In a large bowl, toss the diced beets and potatoes with olive oil, salt, black pepper, garlic powder, and dried thyme until well coated.
- Place the seasoned beets and potatoes into the pressure cooker.
- Add 1/2 cup of water to the pressure cooker to create steam.
- Seal the pressure cooker and cook on high pressure for 5 minutes.
- Once done, carefully release the pressure according to the manufacturer’s instructions.
- While the vegetables are cooking, preheat your oven to 400°F (200°C).
- Spread the finely chopped almonds on a baking sheet and toast in the oven for about 5 minutes or until golden brown. Keep an eye on them to prevent burning.
- Once the vegetables are done in the pressure cooker, transfer them to a baking dish.
- Sprinkle the toasted almonds evenly over the top.
- Bake in the preheated oven for an additional 10 minutes to allow the almond crust to become crispy.
- Remove the dish from the oven and let it cool slightly before serving.
- Divide the almond-crusted beet and potato medley among four plates.
This low-carb almond-crusted beet and potato medley is a delicious and nutritious meal that showcases the natural flavors of the ingredients. The pressure cooker ensures the vegetables are perfectly tender, while the almond crust adds a delightful crunch. Enjoy this dish as a main course or a hearty side!