The Best Beet Salad

By: Instant Pot Holiday Cookbook by Heather Schlueter

The Best Beet Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["TIP: Beets can temporarily stain your hands and countertops, so use gloves when you handle them, and promptly wipe down any surfaces that come in contact with beet juice."]
cuisine icon Keywords
15-30 min, 6 servings, balsamic vinegar, bulb fennel, contributed, cook 15 min, crumbled blue cheese, easy, fennel fronds, honey, Instant Pot Holiday Cookbook by Heather Schlueter, lettuce of choice, low carb, low fat, low sodium, medium or large beets, modern, pepper, prep 10 min, pressure cook, salt, shallot, side dish, vegetarian, walnut pieces

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
6 servings
Ingredients
  • 8-10 medium or large beets
  • 3 tbsp honey
  • 3 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups lettuce of choice
  • 1 large shallot
  • 1 bulb fennel
  • 1/2 cup walnut pieces
  • 4 ounces crumbled blue cheese
  • fennel fronds
Instructions
  • Remove the leafy green stalks and roots from the beets, being careful not to cut the skin. Do not peel the beets.
  • Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water. Place the beets on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Select Pressure Cook and set the time to 15 minutes.
  • When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and, using tongs, lift the beets out of the pot.
  • Let the beets cool for 5–10 minutes. When the beets are cool enough to handle, run them under cool water in the sink. Using a paper towel, scrub the skin off the beets under the running water.
  • Cut the clean beets into 1-2-inch pieces.
  • In a small bowl, whisk together the honey, balsamic vinegar, salt, and pepper. Set the bowl aside.
  • Spread the lettuce on a serving platter and top the greens with the beets, shallots, fennel, walnuts, and blue cheese. Drizzle the dressing over the top and serve the beets warm or cold. Garnish with fennel fronds, if desired.
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