Beet Salad with Arugula and Balsamic Vinaigrette Recipe
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Ingredients: |
Ingredients: Beet Salad with Arugula:
6 medium (2 lbs) beets
5oz (6 cups) baby arugula, rinse & spun dry
4oz or ½ cup feta cheese, dice or crumble**
½ cup pecans, toasted
½ cup dried cranberries
**We found organic Feta in Costco. It comes in a block so we diced it and loved the hearty bites of feta here. Everything about this beet salad is good ~ super healthy.
Balsamic Vinaigrette Ingredients:
½ cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard (Grey Poupon brand)
1 garlic clove, pressed or finely minced
¼ tsp salt & ⅛ tsp black pepper
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Directions: |
Directions:How to Make Beet Salad with Arugula:
Preheat oven to 400˚. Line bottom of a med rimmed baking sheet with foil. Wrap each beet tightly in sheet of foil; arrange lined baking sheet. Bake in preheated oven 1 hour until largest beet is easily pierced. Unwrap beets; cool to room temp then peel the skins (see Pro Tip Below*); slice into halves; then wedges.
Toast ½ cup pecans on dry skillet, tossing frequently until golden & fragrant. Remove from heat; let cool.
Transfer arugula to large mixing bowl; add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
How To Make Balsamic Vinaigrette:
In small mason jar, combine all dressing ingredients; shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
*Pro Tip: Use disposable gloves to keep hands clean. Rub beet; skins will come right off. Slice off the root end to discard all part of the beet that touched foil. |
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Notes: |
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Notes: How to Cook Beets in Instant Pot:
1. Wash and trim beets so stems are about ½-inch long and the roots are no more than about 2 inches long.
2. Place basket insert into instant pot; add 1 cup water. Arrange beets in a single layer over the insert.
3. Lock the lid; make sure the valve on lid is pointed at the “Sealing” position. Press the “Pressure Cook” button and cook on high pressure for 15 min. (If you have smaller beets, it might take just 10 min to cook. Larger beets, however, will take 20-30 min to cook.)
4. When beets are finished cooking, immediately release pressure by turning the venting knob to venting position. Unlock lid. Use a sharp knife to poke the beets. If knife pierces the flesh without too much resistance, they’re done. If beets still seem a little too hard, cook them under high pressure for 2-5 more min.
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