Beet Salad with Arugula, Goat Cheese, Walnuts and Balsamic Vinaigrette
By :Paint the Kitchen Red
Print Recipe
This beautiful and tasty Instant Pot beet salad with toasted candied walnuts, goat cheese and arugula has a delightful balsamic vinaigrette dressing and is perfect as a side salad or as a standalone lunch salad.
Votes: 7
Rating: 5
Rate this recipe!
Course Salad
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Balsamic, Beets
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 6 cups arugula
  • 2 ounces goat cheese crumbled
Balsamic Vinaigrette Salad Dressing:
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sugar
Candied Walnuts:
  • 1 tablespoon ghee or butter
  • 1 cup walnuts chopped
  • 1 tablespoon brown sugar
Beets
  • 6 medium beets
Course Salad
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Balsamic, Beets
Prep Time 10 minutes
Cook Time 25 minutes
Servings
6 servings
Ingredients
  • 6 cups arugula
  • 2 ounces goat cheese crumbled
Balsamic Vinaigrette Salad Dressing:
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sugar
Candied Walnuts:
  • 1 tablespoon ghee or butter
  • 1 cup walnuts chopped
  • 1 tablespoon brown sugar
Beets
  • 6 medium beets
Votes: 7
Rating: 5
Rate this recipe!
Instructions
Balsamic Vinaigrette Salad Dressing:
  1. Combine balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic, salt, black pepper and sugar in a small bowl. Stir with a whisk and set aside.
Candied Walnuts:
  1. Combine butter or ghee, walnuts and brown sugar in a small frying pan.
  2. Sauté until sugar has melted and walnuts are toasted.
  3. Cool on a silicone mat or parchment paper and set aside.
Beets:
  1. Rinse the beets and trim the stems of the beets, leaving about 1 inch. (Leave the roots intact.)
  2. Fill inner pot with 1 cup water. Place beets in a steamer basket in the inner pot.
  3. Cook on 'Manual' mode for 15 minutes. When time is up, do a quick release of pressure and open the Instant Pot.
  4. When cool enough to handle, remove steamer basket from inner pot. Cool Instant Pot beets completely.
  5. Cut off both ends of each beet. Peel beets with a vegetable peeler or remove skin by hand. Cube beets into 1/2 inch pieces.
Assemble Individual Salads:
  1. Start with a layer of arugula.
  2. Sprinkle goat cheese and candied walnuts.
  3. Add beet pieces.
  4. Drizzle with balsamic vinaigrette salad dressing.
6 replies
  1. Cforrest
    Cforrest says:

    Great!
    Had large beets so cooked aprox 4 min longer under pressure checking every 2 min until fork tender.
    So much easier than boiling on the stove.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *