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
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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.
instant pot salad recipe, instant pot, instant pot spinach salad, pressure cooker recipe, instant pot vegan, vegan recipes
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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
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
instant pot salad recipe, instant pot, instant pot spinach salad, pressure cooker recipe, instant pot vegan, vegan recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Place the beets into the steamer basket.
  2. 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.
  3. 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.
  4. Press the Manual or Pressure Cook button and adjust the time to 5 minutes.
  5. When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
  6. 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

CALORIES: 234 | FAT: 20g | PROTEIN: 3g | SODIUM: 125mg | FIBER: 3g | CARBOHYDRATES: 10g | SUGAR: 6g

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