Whole Food, Plant-Based Recipe Beet Salad
Recipe courtesy of Lois Lynn, PPMNY Community MemberBeet are so delicious and this simple salad is packed with flavor. As an added bonus, beets are a nitrate rich vegetable and improve the oxygenation of our cells.
Ingredients
1 bunch of (5 or 6) raw beets
- ¼ cup apple cider vinegar
- 1 T Dijon mustard
- 1 tsp rosemary
- ½ bunch parsley, fresh
Instructions
1. Rinse the raw beets well under cold water, cut off the stems and roots.
2. In an instant pot (IP) pressure cooker, add 1 inch of water, set the steaming basket into the IP, put the raw beets into the steaming basket. Close the IP’s top with the vent closed. Pressure cook for 10 minutes and allow to naturally release the pressure (about 45 minutes).
3. Open the IP, put the beet on a plate to allow them to cool.
4. Use you fingers, rub the skin to remove it from each beet.
5. In a large bowl, make the dressing: add the vinegar, mustard, rosemary and mix well.
6. Cut up the beets into larger half moon, quarter moon or bite sized pieces and add them to the bowl with the dressing and mix well.
7. Stir in the cut up parsley, mix well and serve.
8. Store in the refrigerator. This is a sturdy dish that keeps well.
Chef's Notes
Keep the remaining beet pot liquor, that is the juice at the bottom of the Instant Pot. It can be used in a vegetable broth, as a beverage by itself, or to add to a salad dressing or a green smoothie.
