Instant Pot Beets Salad

This recipe for Instant Pot beets salad is super delicious as both a main dish or a side dish and is packed full of flavor.

Course Salad, Side Dish

Cuisine American, Western

Prep Time 5 minutes

Cook Time 15 minutes

Servings

Calories 92kcal

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

The tangerine juice and zest is the big secret to this salad, as it adds some seriously delicious flavor. But if you don’t have tangerines, oranges or clementines are a fab alternative.
Arugula or other salad greens make great additions to this Instant Pot beets salad.
For a heartier salad, add in cheese and nuts. Blue cheese and walnuts pair nicely with beets.
The fresh dill adds amazing flavor, but you can switch things up and tailor the herbs to suit your taste.
You can use different colored beets, such as golden beets, to make this salad a little different.
Cook time does not include time for the Instant Pot to come up to pressure or for the pressure to release.

Chef’s Tip: Beet juice stains really easily, so you may want to wear gloves and an apron when working with them.

There are 2 Blue Plan SmartPoints in a serving .