Beet Salad


CrispLid

Beet Salad

Ingredients:

1 lb beets, (2 - 4 medium) red, golden or both
1/3 cup thinly sliced red onion
2 Tbsp white wine vinegar or regular vinegar
2 tsp water
2 tsp sugar
1/2 tsp salt
2 Tbsp avocado, walnut or olive oil
2 tsp Dijon mustard
1/4 tsp kosher salt, divided
1/4 tsp black pepper
2 tsp thinly-sliced fresh basil leaves (optional)
4 ounces fresh mozzarella, burrata or other soft cheese, torn
2 - 3 ounce mixed baby greens
1 Tbsp of your favourite roasted nuts, chopped

Directions:

Put the trivet in the Instant Pot and add 1 1/2 cups water. Put the beets, still in their skins, on the trivet, close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust the cook time using the + and - buttons to get to 23 minutes. When it beeps that it's done, just leave it alone for 10 minutes natural release, then flip the valve from Sealing to Venting for a quick release of the remaining pressure.

While the beets are cooking, marinate the onions: whisk together the vinegar, water, sugar and salt until dissolved. Pour this over the onion, stir to coat and let it stand 10 minutes or so. Then stir in the oil, mustard, salt and pepper. Add the fresh basil, if using, and set aside.

When the pin drops on the Instant Pot, open the lid and transfer the beets to a bowl. Cool the beets under cold running water for 10 minutes. When they are cool enough to handle, slip the skins off; they will come off easily. Trim the root and stem ends and slice the beets into 1/4 inch slices or 1/2 inch dice.

Arrange the baby salad greens on plates or a single platter. Place the beets prettily on the greens and drizzle the onions and dressing over the salad. Top with the torn soft cheese and sprinkle with the roasted nuts.

Prepare for applause. From your guests and your doctor. It’s good for you.

Instant Pot