Instant Pot Beets {+ Beet Salad}
These Instant Pot Beets turn out perfectly every time. Use the beets to make a tasty salad with arugula, goat cheese and candied walnuts!
Servings: 4 servings
Calories: 339kcal
Ingredients
- 3/4 cup water
- 4 beets peeled and chopped into 1-inch pieces
Beet Arugula Salad
- 4 cups arugula
- 1/2 cup goat cheese crumbled
Candied walnuts
- 1/2 cup chopped walnuts
- 1 tbsp honey
- 1 tbsp butter
Salad dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 pinch each salt & pepper
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot. Add beets, seasoning generously with salt & pepper. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 15 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- While the beets are cooking, mix together ingredients under the salad dressing heading, and make the candied walnuts by heating butter in a medium-sized skillet over medium heat. Add in walnuts and honey, stirring constantly for about 8-10 minutes until honey thickens and walnuts are coated. Remove from heat right away and let cool.
- When beets are done cooking, press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove beets from Instant Pot and let cool slightly before serving over arugula. Top with goat cheese and candied walnuts, then pour dressing overtop when ready to serve and enjoy!
Video
Notes
NOTE: Nutritional info is for the salad and dressing, including beets.
Use your cooked beets to make a salad, healthy juice or dip.
Store the leftovers in the fridge for up to 5 days. Eat them cold or reheat them in the microwave.
If you’re making a salad, store all the components separately then serve everything fresh.
You can technically freeze cooked beets for up to 8 months, but the texture will be different.
Nutrition
Calories: 339kcal | Carbohydrates: 21g | Protein: 10g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 247mg | Potassium: 433mg | Fiber: 4g | Sugar: 16g | Vitamin A: 888IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 2mg