Instant Pot Beet Salad

INGREDIENTS

  • 8 medium-sized (approx 2.5 inches) beets unpeeled

  • 2 tbsp lemon juice

  • 2 tbsp olive oil

  • 2 tbsp tangerine juice orange or clementine juice as alternative

  • tangerine zest orange or clementine zest as alternative

  • 1 tbsp chopped fresh dill

INSTRUCTIONS

  • Add 1.5 cups of water to the bottom of the Instant Pot insert. Place the trivet inside the insert.

  • Trim beets, wash them and place on top of the Instant Pot trivet.

  • Put the lid on, lock and turn the valve to the sealing (not ventinposition.

  • Select the manual button and set to high pressure for 15 mins. When cook time is done, perform a quick pressure release.

  • When cool, remove the beets and carefully slide or rub off the skin (note: the skin an be left on and eaten if you like).

  • In a bowl, whisk together the olive oil, lemon juice, tangerine juice, zest, and fresh dill.

  • Slice the beets and add to the bowl, tossing to coat.

  • Place your Instant Pot Beet Salad in the fridge to allow time to marinate before serving

Recipe from recipesfromapantry