Beet Salad with Balsamic Dressing
If you love beet salad in a restaurant, then it's time you learned to make it yourself at home! It's easy and cheap and full of flavor.
Servings: 4 servings
For the salad
- 5 whole small beets, ends trimmed
- 1 bag mixed baby green salad
- 4 oz goat cheese feta can be substituted
- ½ cup candied walnuts pecans can be substituted
For the dressing
- ½ cup balsamic vinegar
- ½ cup orange juice
- 1 tbsp dijon mustard
- 1 tsp granulated garlic
Scrub and trim the beets. In an Instant Pot, place 1 cup of water in the pot. Then place the trivet and the beets on top. Pressure cook on high for 15 minutes for small beets and up to 30 minutes for large beets. Release pressure manually. Poke beets with fork, removing and beets that are easily pierced. Pressure cook the remaining beets for an additional 5 minutes. Allow to cool. Peel and slice.
Meanwhile, in a small saucepan, add all ingredients for the dressing and mix thoroughly. Simmer until slightly thickened. Remove from heat and allow to cool.
On plates or bowls, add lettuce, sliced beets, crumbled goat cheese and walnuts. Spoon dressing over top and serve.