Spinach Salad with Beets, Almonds, and Citrus Vinaigrette

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

Beets have powerful antioxidants called betalains that are known for their anti-inflammatory and detoxifying properties. This recipe is one of the easiest (and tastiest!) ways to enjoy cooked beets. Beets have an earthy flavor that is offset by a sweet citrus vinaigrette in this bright and flavorful salad. You can add the beets to the salad warm or wait for them to cool, either way they complement this nutritious salad perfectly.

Cuisine

Modern

Course

Salad

Difficulty

Easy

Duration

15-30 min

Diet

Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

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Prep Time

7 min

Cook Time

5 min

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.

Notes