Spinach Salad with Beets, Almonds, and Citrus Vinaigrette
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.
Servings Prep Time
4servings 7minutes
Cook Time
Servings Prep Time
4servings 7minutes
Cook Time
  • 3 medium beetspeeled and cut into small cubes
  • 1cup Water
  • 1/2 small shallotpeeled and finely chopped
  • 1/3cup extra-virgin olive oil
  • 2tbsp apple cider vinegar
  • 2 1/2tbsp fresh orange juice
  • 1/4tsp orange zest
  • 5oz baby spinach leaves
  • 1/4cup sliced almonds
  • 1/8tsp coarse salt
  • 1/8tsp freshly ground black pepper
  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