Beet Salad

Ingredients

Pressure cook

• 4–5 medium beets, scrubbed and trimmed
• 1 cup water

Vinaigrette

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey (or substitue maple syrup)
• Salt and pepper

Assembly

• 4 cups arugula
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup walnuts, toasted

Instructions

1. Place the trivet in the pot and add water. Set beets on the trivet.
2. Pressure cook on high for 20 minutes.
3. Natural release for 10 minutes, then quick release.
4. Let beets cool slightly. Peel under running water; the skins should slip right off. Cut into wedges.
5. Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
6. Arrange arugula on a plate. Top with beet wedges, goat cheese, and walnuts. Drizzle with vinaigrette.