Arugula Beet Salad

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

2 lbs beets

5 oz arugula

1 1/2 cups pecans or walnuts

2 tbsp maple syrup or honey

1/2 cup feta or goat cheese (crumbled)

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp Dijon mustard

1 tsp garlic powder

Ground black pepper (to taste)

Instructions

Cook Beets in Instant Pot:

Wash beets and trim off the root part and the leafy and top part. I used medium to large beets. To make sure they cook evenly, I cut large beets in half.

In Instant Pot, add 1 cup water. Place beets into a steamer basket and inside the Instant Pot. If you don't have a basket yet, add trivet and place beets on top.

Close the lid, turn pressure valve to Sealing and cook on High Pressure for 20 minutes.

Release pressure immediately using Quick Release method and open the lid.

Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready. It should feel like cutting soft butter. If not, close the lid and cook for 10 more minutes.

Cool off beets under cold running water for a few seconds right in the basket. And then a little bit more until safe to handle. If not using steamer basket, use tongs and remove into a bowl. The goal is to remove beets from hot Instant Pot to cool off faster.

To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off. I am not a fan of using plastic gloves for environmental reasons.

Cook Beets on the Stove:

Wash beets and trim off the root part and the leafy and top part. I used medium to large beets. To make sure they cook evenly, I cut large beets in half.

Add beets to a medium pot, cover with water and bring to a boil. Reduce heat to low, cove with lid and cook for 50-60 minutes or until fork tender.

Drain beats and let cool until safe to handle.

To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.

Roast Beets

Preheat oven to 400 degrees F. Wash beets and trim off the root part and the leafy and top part.

Line cast iron pan or Dutch oven with parchment paper, place beets on top and cover.

Roast for 50-60 minutes or until fork tender.

Let cool until safe to handle.

To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.

Make Beet Salad with Arugula and Feta

Cut cooked beets into desired size and shape slices. I like mandarin type of slices.

In a large skillet, add pecans and toast on medium heat for 5 minutes or until fragrant, stirring often. Turn off the heat and add maple syrup. Stir until nuts are all coated.

In a small bowl, add olive oil, balsamic vinegar, Dijon mustard, garlic powder, pepper and whisk with a fork until well combined.

In a large salad bowl, add arugula, beets, pecans, crumbled feta and dressing. Mix gently with tongs until well combined.

Serve immediately.

Nutrition

• Calories: 384 kcal
• Lipides Totaux: 30 g
• Lipides Saturés: 5 g
• Cholestérol: 11 mg
• Sodium: 294 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 19 g
• Protéines: 7 g