124
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 1 cup
PREP TIME 10 mins
COOK TIME 27 mins
TOTAL TIME 55 mins
Simply dressed, adorned with salty cheese, and speckled with fresh herbs—this is the best beet salad ever! A quick cook in the Instant Pot helps retain key nutrients.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Natural |
2lbs (1kg) beets (about 5 medium beets), washed and patted dry, ends trimmed
2 tbsp olive oil
Juice 1⁄2 lemon
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1⁄4 cup crumbled feta cheese
2 tbsp chopped fresh chives
1. Place the steam rack in the inner pot, and add 11⁄2 cups water. Add the beets.
2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 12 minutes).
3. Using tongs, carefully transfer the beets to a plate and allow to cool slightly. Once the beets are cool enough to handle, gently peel away the skins, slice, and chop.
4. Transfer the beets to a large bowl. Add the olive oil, lemon juice, kosher salt, and pepper. Toss gently.
5. Transfer to serving plates, and sprinkle the feta and chives over top of each serving. Serve at room temperature, or serve chilled. (Store in a sealable container in the refrigerator for up to 5 days.)
Total fat 6g Saturated fat 2g |
Cholesterol 6mg Sodium 269mg |
Carbohydrates 15g Dietary fiber 4g |
Sugars 11g Protein 3g |