The Best Beet Salad


  • 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
  • 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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