The Best Beet Salad
By :Instant Pot Holiday Cookbook by Heather Schlueter
Print Recipe
Making a beet salad, like this colorful, uber-healthy version, used to take hours, but now you can make it in minutes and enjoy it any time. Thin slices of fennel add crunch and extra freshness to the mix.
Votes: 2
Rating: 3
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Salad
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beets, Blue Cheese, Lettuce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
FOR THE BEETS
  • 8-10 medium or large beets
FOR THE DRESSING
  • 3 tbsp honey
  • 3 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
FOR THE SALAD
  • 2 cups lettuce of choice chopped
  • 1 large shallot minced
  • 1 bulb fennel thinly sliced
  • 1/2 cup walnut pieces
  • 4 ounces crumbled blue cheese
  • fennel fronds for garnish (if desired)
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Salad
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beets, Blue Cheese, Lettuce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
FOR THE BEETS
  • 8-10 medium or large beets
FOR THE DRESSING
  • 3 tbsp honey
  • 3 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
FOR THE SALAD
  • 2 cups lettuce of choice chopped
  • 1 large shallot minced
  • 1 bulb fennel thinly sliced
  • 1/2 cup walnut pieces
  • 4 ounces crumbled blue cheese
  • fennel fronds for garnish (if desired)
Votes: 2
Rating: 3
Rate this recipe!
Instructions
TO PREPARE THE BEETS
  1. Remove the leafy green stalks and roots from the beets, being careful not to cut the skin. Do not peel the beets.
  2. 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.
  3. 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.
  4. 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.
  5. Cut the clean beets into 1-2-inch pieces.
TO PREPARE THE DRESSING
  1. In a small bowl, whisk together the honey, balsamic vinegar, salt, and pepper. Set the bowl aside.
TO PREPARE THE SALAD
  1. 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.
Recipe Notes

TIP: Beets can temporarily stain your hands and countertops, so use gloves when you handle them, and promptly wipe down any surfaces that come in contact with beet juice.

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