Name: Spinach Salad with Beets, Almonds, and Citrus Vinaigrette
Prep time: 7 min
Cook time: 5 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 3 medium beets (peeled and cut into small cubes); 1 cup Water; 1/2 small shallot (peeled and finely chopped); 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

Spinach Salad with Beets, Almonds, and Citrus Vinaigrette

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

instant pot salad recipe, instant pot, instant pot spinach salad, pressure cooker recipe, instant pot vegan, vegan recipes

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.

Course

Salad

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

15-30 min

Diet	Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beets, Shallots, Spinach

Keyword

instant pot recipe, instant pot salad recipe, instant pot spinach salad, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, pressure cooker recipes, salad recipe, vegan, vegan recipes

Prep Time

7 minutes

Cook Time

5 minutes

Servings

4 servings

Ingredients

3 medium beets peeled and cut into small cubes
1 cup Water
1/2 small shallot peeled and finely chopped
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

Course

Salad

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

15-30 min

Diet	Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beets, Shallots, Spinach

Keyword

Prep Time

7 minutes

Cook Time

5 minutes

Servings

4 servings

Ingredients

3 medium beets peeled and cut into small cubes
1 cup Water
1/2 small shallot peeled and finely chopped
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.

Recipe Notes

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

175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love. Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle. The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow. The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever! Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.