By Yang 17 Comments
Instant Pot beets salad is one of the go-to salads in my house. It’s easy, fast and yummy. Store well in the fridge and taste even better the next day. This Instant Pot beets salad is paleo, whole 30 and vegan.
Do you live in a house of beets lovers? I do.
In fact, my younger boy is such a picky eater when it comes to vegetables, I had to hide butternut squash in meatballs, and hide zucchini in crepes. However, he would eat this beets salad every single day if I allowed him.
Before I bought my Instant Pot, I used to steam the beets on the stove top. Others may roast the beets in the oven. Either way, it could take up to 40 to 50 minutes to cook the beets through. Sometimes, the beets are so big that I have to check a few times to make sure they are tender all the way inside. It’s constant attention I have to put towards the beets.
Instant Pot is such a game changer for cooking beets. It cuts down cooking time, and I can program the setting then walk away. I don’t even need to remember to turn off the stove anymore, because my Instant Pot does it all for me. And these beets, large or small, turn out perfect every time! I am honestly grateful for never cooking my beets the old ways.
More Instant Pot recipe you will love:
- Sprouted Chickpea and Sweet Potato Hummus in Instant Pot {Video}
- Instant Pot Forbidden Rice & Red Bean Congee
- Instant Pot Shiitake Ginger Chicken Bone Broth (All Purpose Asian Stock)
Once the beets are cooked, the skin becomes soft. Simply rub the beets with fingers and the skin comes right off. Then slice or dice the beets flesh to the shapes you prefer. Marinade with a simple dressing, and voila!
What’s so good about this recipe is that, by using Instant Pot, you can easily increase the amount the beets you cook as long as they fit inside the pot. The leftover beets salad can be stored in the fridge for a few days, and taken out anytime for a quick veggie side or as a topping to play up another dish. The beets will soak up even more flavour from the dressing while sitting in the fridge. This Instant Pot beets salad really is a dish you will want to make sure there are leftovers!
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Instant Pot Beets Salad
Instant Pot beets salad is one of the go-to salad in my house. It’s easy, fast and yummy. Store well in the fridge and taste even better the next day. This Instant Pot beets salad is paleo, whole 30 and vegan.
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 131kcal
Author: Yang
Ingredients
- 1 1/2 lb beet roots
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 tsp sea salt or Himalayan salt
- 1/4 tsp ground black pepper
- a pinch of fresh or dried herbs (such as parsley, oregano or dill)
Instructions
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Wash the beet roots, then place them on a trivet inside the Instant Pot (I use this one). You may use a steamer basket too, as long as we keep the beets high enough to not be submerged in the water.
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Fill the bottom of the Instant Pot with 2 cups of water. Close the lid and the pressure valve.
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Set the Instant Pot to “high pressure” cooking and 15 mins. It will take a few minutes for the Instant Pot to come up to pressure. After the Instant Pot indicates that cooking is done, let the Instant Pot naturally release pressure. This approach is good if you are stepping out of the house and away from the kitchen. If you are under time constraints to serve the beets, then increase the cooking time to 20 mins under “high pressure” cooking, and manually release pressure by opening the valve when cooking is complete.
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Open the lid. Remove the beets from the inner pot and let them cool slightly. You may quickly rinse the beets in cold water to speed up the cooling process.
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Lightly rub off the skin of the cooked beet roots with hands. Cut the flesh of the beets into desired shape.
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Place cut beets into a large bowl, add extra virgin olive oil, balsamic vinegar, salt and pepper, and fresh or dried herbs of choice, such as parsley, oregano or dill. Mix all ingredients and let it marinate for 10 mins before serving. Store the leftover in the fridge.
Notes
- As long as the capacity of your Instant Pot allows, this recipe can be easily doubled.
Nutrition
Calories: 131kcal
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