Beet and Arugula Salad with Bacon

Name: Beet and Arugula Salad with Bacon
Prep time: 30 min
Total time: 30 min
Yield: Serves: 4–6
Ingredients: 1 cup water; 2 golden beets, peeled and chopped; 1 cup chopped walnuts; 1 cup pomegranate seeds; 1 cup feta cheese; 2 red beets, peeled and chopped; 6 cups arugula, washed and dried; Salt and pepper to taste; ¼ cup balsamic vinegar; ¼ cup brown sugar; ½ tsp. nutmeg; ½ cup extra-virgin olive oil; 1 fresh peach, pit removed

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Instant Pot Cookbook

By Bryan Woolley

Published 2019

About

Ingredients

1 cup water
2 golden beets, peeled and chopped
2 red beets, peeled and chopped

Gluten-free
Vegetarian

Method

Place steam rack inside Instant Pot. Pour in 1 cup water. Add beets and secure lid as instructed.
Set pressure to high and cook for 8 minutes. Quick release pressure as directed by manufacturer. Remove beets from Instant Pot and place in bowl of cold water to cool.