If you don’t have anInstant Pot you can easily steam the beets stove-top. You’ll need a steam basket for both methods.
Prep Time1 minutemin
Cook Time15 minutesmins
Total Time16 minutesmins
Course: Main Course, Salad
Servings: 4
Author: Jenné
Ingredients
4medium beetstops and tail cut
¼cupred onionminced
¼-½cuplemon vinaigretterecipe below
¼cupfresh parsley
1tspcumin seedsoptional
1/4 - ½tspsea saltplus more to taste
½tspblack pepper
Simple Lemon Vinaigrette
2tablespoonsdijon mustard
2tbspfreshly squeezed lemon juice
2tbspapple cider vinegaror other vinegar
2teaspoonsmaple syrup
¼cupextra virgin olive oil
Instructions: Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
Instructions
To steam beets in the Instant Pot: Add 1 cup of water to the Instant Pot. Secure a steam basket in the bottom of the pot. Add the beets. Pressure cook for 10 minutes if the beets are small, 12 minutes if they’re medium, and 15 minutes if they are large. Allow it to natural steam release.
Remove them from the pot to cool.
Once cool enough to handle you’ll be able to slip the skins off under cool running water.
Cube beets, and place in a mixing bowl.
Add onions, the vinaigrette/dressing, fresh parsley,cumin seeds, salt, and pepper. Stir well, then season to taste with more salt.