Instant Pot Beet + Basil Salad (Paleo, Whole 30, Vegan)
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If you’re like me and you've been trying to think up some simple ways to fit in some real, whole foods into the holidays, look no further. I’ve totally got you covered with this ridiculously easy Instant Pot Beet + Basil Salad.
Not only wholesome and nourishing to add to your Thanksgiving spread, but also 100% fresher and tastier than your typical canned beets dish.
If you don’t have an Instant-pot, don’t worry. You can also make these in the slow cooker as well but it will defintely take a little more time. The Instant pot version is ready in 20 minutes from start to finish. I’m sure there will be some really good deals on black friday for Instant pots too, so you might want to add that one to your wish list because its definetly been a life saver for this busy mama.
So anyway, I hope you’re a fan of beets like I am because they’re just so gosh darn good for you. They aide in liver and kidney health, help to cleanse and nourish the blood, are great for the skin and contain lots of hearty vitamins and minerals.
This salad presents beets in all their flavorful glory but the sweetness to the dish definitely could win over some non-beet lovers too. My daugher was won over just by the fact that beets made your tongue change colors, so go figure, maybe that will help win over your littles too!
Here’s how to make them!
Serves: 6 people
Cook time: 15 minutes
Prep time: 5 minutes
INGREDIENTS:
2-3 large beets
juice from 1/2 a lime
1 + 1/2 tablespoon agave
1 tablespoon rice wine vinegar
1/2 tablespoon of extra virgin olive oil
1/2 cup fresh chopped basil
salt and pepper to taste
optional: serve over a bed of arguala
INSTRUCTIONS:
Wash the beet roots, then place them whole on a trivet inside the Instant Pot.
Add 2 cups of water to the bottom of the pot. Close the lid and the pressure valve.
Set the instant pot on high pressure cooking for 15 minutes.
Manually release the steam and open the lid when they’re ready. Rinse with cold water and peel off the skin with fingers or a peeler.
Chop the beets into 1/2 inch cubes.
In a large bowl, add the lime juice, olive oil, rice wine vinegar, agave and salt and pepper. Stir well.
Add the chopped beets and diced basil on top. As an option you can serve this salad atop of fresh arugula.
Side note: For a slow cooker, I would set the beets on high heat for 5-6 hours with 1 cup of water in the bottom.
Enjoy!
