Instant Pot Beets {+ Beet Salad}

🧂 Ingredients

• 3/4 cup water
• 4 beets

  peeled and chopped into 1-inch pieces
• 4 cups arugula
• 1/2 cup goat cheese

  crumbled
• 1/2 cup chopped walnuts
• 1 tbsp honey
• 1 tbsp butter
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp dijon mustard
• 1 pinch each salt & pepper

Instructions

• 1 Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet
  inside the inner pot. Add beets, seasoning generously with salt & pepper. Place
  lid on Instant Pot and make sure valve is set to seal.
• 2 Press the pressure cook button and set to low, then cook for 15 minutes. The
  Instant Pot will take about 5-10 minutes to come to pressure, then notify you
  it's done by beeping.
• 3 While the beets are cooking, mix together ingredients under the salad dressing
  heading, and make the candied walnuts by heating butter in a medium-sized
  skillet over medium heat. Add in walnuts and honey, stirring constantly for
  about 8-10 minutes until honey thickens and walnuts are coated. Remove from heat
  right away and let cool.
• 4 When beets are done cooking, press the Cancel button then do a quick release of
  the pressure on the Instant Pot by flicking the switch at the top with a spoon.
  Open the lid when pressure gauge has dropped and the lid opens easily.
• 5 Carefully remove beets from Instant Pot and let cool slightly before serving
  over arugula. Top with goat cheese and candied walnuts, then pour dressing
  overtop when ready to serve and enjoy!

Nutrition Info