Beet Goat Cheese Salad
Equipment
- instant pot
- bowl
- whisk
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!
Recipe Notes
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
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