Spinach Salad with Beets, Almonds, and Citrus Vinaigrette

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Spinach Salad with Beets, Almonds, and Citrus Vinaigrette
cuisine icon Cuisine
Modern
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["CALORIES: 234 | FAT: 20g | PROTEIN: 3g | SODIUM: 125mg | FIBER: 3g | CARBOHYDRATES: 10g | SUGAR: 6g"]
cuisine icon Keywords
15-30 min, 4 servings, apple cider vinegar, baby spinach leaves, coarse salt, contributed, cook 5 min, easy, extra-virgin olive oil, fresh orange juice, freshly ground black pepper, instant pot recipe, instant pot salad recipe, instant pot spinach salad, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, medium beets, modern, orange zest, plant-based, prep 7 min, pressure cook, pressure cooker recipes, salad, salad recipe, sliced almonds, small shallot, vegan, vegan recipes, vegetarian, water

prep icon Prep Time
7 min
cook icon Cook Time
5 min

serving icon Servings
4 servings
Ingredients
  • 3 medium beets
  • 1 cup Water
  • 1/2 small shallot
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 1/2 tbsp fresh orange juice
  • 1/4 tsp orange zest
  • 5 oz baby spinach leaves
  • 1/4 cup sliced almonds
  • 1/8 tsp coarse salt
  • 1/8 tsp freshly ground black pepper
Instructions
  • Place the beets into the steamer basket.
  • Pour 1 cup water into the inner pot and place the steam rack inside. Place the steamer basket with the beets on top of the steam rack.
  • Meanwhile, in a container or jar with a tight lid add the shallot, oil, vinegar, orange juice, and orange zest and shake well to combine. Set aside. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the time to 5 minutes.
  • When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
  • Place the spinach and almonds in a large bowl and add the cooked beets. Drizzle with the dressing and toss to coat. Top the salad with salt and pepper and serve.
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