Instant Pot Beets Salad
User Reviews
5
Instant Pot Beets Salad
Description
The recipe calls for medium-sized, unpeeled beets that are pressure cooked in an Instant Pot with water and trivet to tender consistency. After cooking, the beets are cooled, peeled (optional to leave skin for eating), and sliced. The dressing combines olive oil, lemon juice, tangerine juice and zest, and chopped fresh dill. The citrus elements, especially the tangerine, add a lively brightness that complements the sweet earthiness of the beets.
The salad is assembled by tossing the sliced beets in the dressing, then refrigerated to allow flavors to meld. Optional additions such as arugula, nuts, or cheese can be included to enrich texture and taste. The dressing’s freshness and the salad’s vivid colors make this a versatile side dish or light salad.
Practical notes include handling beet juice carefully due to staining and possible substitutions among citrus juices and herbs to suit taste. Cooking times exclude Instant Pot pressurizing and release duration.
Ingredients
Instant Pot Beets Salad Ingredients
- 8 beet unpeeled, medium-sized (approx 2.5 inches
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp tangerine juice orange or clementine juice as alternative
- tangerine zest orange or clementine zest as alternative
- 1 tbsp dill chopped, fresh
Instructions
- Add 1.5 cups of water to the bottom of the Instant Pot insert. Place the trivet inside the insert.
- Trim beets, wash them and place on top of the Instant Pot trivet.
- Put the lid on, lock and turn the valve to the sealing (not ventinposition.
- Select the manual button and set to high pressure for 15 mins. When cook time is done, perform a quick pressure release.
- When cool, remove the beets and carefully slide or rub off the skin (note: the skin an be left on and eaten if you like).
- In a bowl, whisk together the olive oil, lemon juice, tangerine juice, zest, and fresh dill.
- Slice the beets and add to the bowl, tossing to coat.
- Place your Instant Pot Beet Salad in the fridge to allow time to marinate before serving
Notes
- Wear gloves and an apron when handling beets to avoid staining from beet juice.
- Use tangerine juice and zest to provide a distinct flavor; orange or clementine can be substituted if needed.
- Add salad greens, cheese like blue cheese, or nuts such as walnuts to make the salad more substantial.
- Fresh dill is recommended for flavor but can be replaced with preferred herbs.
- Different beet varieties, such as golden beets, can be used to vary the salad's appearance and taste.
- Note that Instant Pot cook time does not include time to build or release pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 86mg | 4% |
| Potassium | 364mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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