5.0 from 3 votes
Beet Goat Cheese Salad
Beet Goat Cheese Salad made with Instant Pot Beets, crumbled goat cheese, and lemon vinaigrette for a quick and easy vegetarian dinner or to serve as a vibrant side dish for meats.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 170 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the salad:
- 6 beets 3 red and 3 golden/yellow or all 6 red
- 1 cup water
- ¼ cup crumbled goat cheese or feta You may use less cheese if you prefer
- fresh herbs I used fresh mint leaves and dill to garnish the salad and add a fresh touch but you may use parsley or other herb but keep the mint if possible
For the lemon vinaigrette:
- 2 tablespoon fresh lemon juice
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey
- A dash of ground black pepper
- a pinch of salt I used coarse salt
Instructions
- Scrub beets well to remove excess soil and cut off the stems.
- Pour water into the pot of your Instant Pot (1 cup of water for a 6-qt or 1 ½ cups for an 8-qt. Instant Pot). Place steaming rack or trivet inside of the Instant Pot.
- Place beets on rack/trivet in one single layer. Do not pile them on top of each other!
- Lock the lid and turn the valve to the sealing position. Set the manual mode or press the steam button and set the cooking time manually for 15 minutes (beets with 5-inch circumference), or more depending on the size of your beets.
- When the time comes to an end, wait for 5 minutes and then do a quick release. Remove them from the Instant Pot using tongs.
- Peel them either by sliding a paring knife on the peel or scrubbing them under cold water. Pat them dry, cut off the ends, and cut as desired. For a cold beet salad, chill them for at least 30 minutes.
- Make the vinaigrette: In a small bowl, whisk together fresh lemon juice with olive oil and then honey, salt, and pepper until combined/emulsified and thickened.
- Toss the beets with the vinaigrette, place onto a platter, and top with the crumbled goat cheese and fresh herbs. Serve right away!
Cup of Yum
Notes
- We cooked ours in the Instant Pot but you can steam yours in a steamer pot or roast them in the oven.
- There are 2 ways to roast them:
- Wrap each individually in foil (do not peel them), place on a baking sheet, and at 425°F (220° C) for 30 minutes. You peel and cut them after cooking!Or you can peel and cut them into small pieces, toss in olive oil, and bake them until cooked through.
- STORAGE
- Keep the components of this beet goat cheese salad separate. Store the cooked beets in an airtight container for up to 4 days in the fridge. Or freeze them in a freezer bag, removing as much air as possible, for up to 2 months. Thaw in the fridge overnight! It is one of those easy freezer meals!
- Assemble the salad right before eating to keep it fresh. Keep in mind that if you toss the vinaigrette with the beets ahead of time and chill, the beets will become soggy. Prep all the ingredients ahead and keep them separate to put together just right before eating.
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
7mg
(2%)
Sodium
152mg
(6%)
Potassium
414mg
(12%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
188IU
(4%)
Vitamin C
9mg
(10%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 170
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 152mg | 6% |
| Potassium | 414mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.