Spinach Salad with Beets, Almonds, and Citrus Vinaigrette


  • 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
  • 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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