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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.
Prep Time5 mins
Cook Time30 mins
Course: Salad
Cuisine: American
Keyword: beet salad feta, cold beet salad, instant pot beets, pickled beet salad, raw beet salad, roasted beet salad recipe, summer beet salad
Servings: 4 servings


  • Pressure Cooker


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.