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Fruit and Beets
Beets are rich in complex carbohydrates -- natural starch and sugars, as well as some indigestible food fibers. That's why beets must be cooked. Cooking breaks down the stiff cell walls and makes the nutrients inside available. Normally, cooking fresh beets takes from one to two hours. In the pressure cooker, however, beets become tender, delicious, and nutritious in just 15 minutes!

• 4 whole fresh beets with tops (2 1/2-inch diameter)
• 1 1/2 cups water
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• 1/4 cup natural apricot or orange fruit spread
• 2 teaspoons lemon juice
• Dash salt
• Dash nutmeg

Cut beet tops leaving 2 inches attached to beets. Scrub beets thoroughly. Put beets in a 6-quart Presto® pressure cooker. Add 1 1/2 cups water. Close cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove beets and liquid. Cool beets under cold water and slip off skins. Cut into cubes or slices. Put fruit spread, lemon juice, and seasonings in pressure cooker; heat and stir to soften spread. Add beets, stirring to coat and heat.
Makes 6 servings