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Instant Pot Beet &Feta Salad
Course
lunch
Cuisine
Greece
Keyword
Beet &Feta Salad
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
3
Calories
115
kcal
Author
Corrie
Ingredients
4
medium
beet
trimmed
2
cups
mixed fresh baby greens
1
tablespoon
balsamic vinegar
1
tablespoon
feta cheese
2
tablespoon
capers
2
small cloves
garlic
minced
1
tablespoon
fresh parsley
minced
1
tablespoon
extra-virgin olive oil
to taste
Salt and freshly ground black pepper
Instructions
Arrange the trivet in the bottom of Instant Pot and pour 1 cup of water.
Place the beets on top of trivet in a single layer.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 20-25 minutes.
Press “Cancel” and do a quick release.
Remove the lid and transfer the beet under running cold water in sink.
Cut the beets into desired sized slices and transfer in a salad bowl.
Add salad greens and drizzle with vinegar.
Meanwhile,for dressing: in a bowl, add all ingredients and beat until well combined.
Pour dressing over beets mixture and gently toss to coat well.
Serve immediately with the topping of cheese.
Nutrition
Calories:
115
kcal