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September 8, 2018 By Yang 17 Comments

Instant Pot Beets Salad (Paleo, Whole 30, Vegan)

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Instant Pot beets salad is one of the go-to salad in my house. It’s easy, fast and yummy. Store well in the fridge and taste even better the next day. This Instant Pot beets salad is paleo, whole 30 and vegan.

A bowl of Instant Pot beets salad served in a bowl.

Do you live in a house of beets lovers? I do.

In fact, my younger boy is such a picky eater when it comes to vegetables, I had to hide butternut squash in meatballs, and hide zucchini in crepes. However, he would eat this beets salad every single day if I allowed him.

Before I bought my Instant Pot, I used to steam the beets on the stove top. Others may roast the beets in the oven. Either way, it could take up to 40 to 50 minutes to cook the beets through. Sometimes, the beets are so big that I have to check a few times to make sure they are tender all the way inside. It’s constant attention I have to put towards the beets.

Instant Pot is such a game changer for cooking beets. It cuts down cooking time, and I can program the setting then walk away. I don’t even need to remember to turn off the stove anymore, because my Instant Pot does it all for me. And these beets, large or small, turn out perfect every time! I am honestly grateful for never cooking my beets the old ways.

More Instant Pot recipe you will love:

  • Sprouted Chickpea and Sweet Potato Hummus in Instant Pot {Video}
  • Instant Pot Forbidden Rice & Red Bean Congee
  • Instant Pot Shiitake Ginger Chicken Bone Broth (All Purpose Asian Stock)

A bowl of beets salad in front of an Instant Pot.

Once the beets are cooked, the skin becomes soft. Simply rub the beets with fingers and the skin comes right off. Then slice or dice the beets flesh to the shapes you prefer. Marinade with a simple dressing, and voila!

What’s so good about this recipe is that, by using Instant Pot, you can easily increase the amount the beets you cook as long as they fit inside the pot. The leftover beets salad can be stored in the fridge for a few days, and taken out anytime for a quick veggie side or as a topping to play up another dish. The beets will soak up even more flavour from the dressing while sitting in the fridge. This Instant Pot beets salad really is a dish you will want to make sure there are leftovers!

Instant Pot cooked beets in a bowl. Some beets have skin removed and cut into smaller pieces on the cutting board.

An easy beets salad cooked in the Instant Pot is served in a salad bowl with a spoon resting on top.

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Instant Pot Beets Salad

Instant Pot beets salad is one of the go-to salad in my house. It's easy, fast and yummy. Store well in the fridge and taste even better the next day. This Instant Pot beets salad is paleo, whole 30 and vegan.
5 from 14 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 131kcal
Author: Yang

Ingredients

  • 1 1/2 lb beet roots
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt or Himalayan salt
  • 1/4 tsp ground black pepper
  • a pinch of fresh or dried herbs (such as parsley, oregano or dill)

Instructions

  • Wash the beet roots, then place them on a trivet inside the Instant Pot (I use this one). You may use a steamer basket too, as long as we keep the beets high enough to not be submerged in the water.
  • Fill the bottom of the Instant Pot with 2 cups of water. Close the lid and the pressure valve. 
  • Set the Instant Pot to "high pressure" cooking and 15 mins. It will take a few minutes for the Instant Pot to come up to pressure. After the Instant Pot indicates that cooking is done, let the Instant Pot naturally release pressure. This approach is good if you are stepping out of the house and away from the kitchen. If you are under time constraints to serve the beets, then increase the cooking time to 20 mins under "high pressure" cooking, and manually release pressure by opening the valve when cooking is complete.
  • Open the lid. Remove the beets from the inner pot and let them cool slightly. You may quickly rinse the beets in cold water to speed up the cooling process. 
  • Lightly rub off the skin of the cooked beet roots with hands. Cut the flesh of the beets into desired shape. 
  • Place cut beets into a large bowl, add extra virgin olive oil, balsamic vinegar, salt and pepper, and fresh or dried herbs of choice, such as parsley, oregano or dill. Mix all ingredients and let it marinate for 10 mins before serving.  Store the leftover in the fridge. 

Notes

  1. As long as the capacity of your Instant Pot allows, this recipe can be easily doubled.

Nutrition

Calories: 131kcal
Tried this recipe?Tag me @YangsNourishingKitchen on Instagram!


Instant Pot Beets Salad (Paleo, Whole 30, Vegan)
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Filed Under: Instant Pot, Recipe Card, Recipes, Salad, Vegetables Tagged With: dairy-free, gluten-free, grain-free, paleo, ve, vegan, vegetarian, whole 30

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdom to heal and use food as medicine. Read More…

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Reader Interactions

Comments

  1. Megan says

    May 14, 2020 at 4:40 pm

    Is it possible to do this in a crock pot? I don’t own/can’t afford an InstantPot =(

    Reply
    • Yang says

      May 14, 2020 at 7:46 pm

      I have not tried a crock pot, so I don’t know.

      Reply
  2. Terry says

    September 19, 2018 at 9:59 am

    Thank you for this recipe, I’ll be making it today for my clients lunch and this evening for my family. My husband has been bringing in the beets from the garden. We dont have an instant pot but do have stove top pressure cookers.
    Thank you again…hmmmm, now I’m thinking, this salad would make an awesome breakfast!

    Reply
  3. Christina Shoemaker says

    September 17, 2018 at 10:11 am

    How beautiful! I’ve never thought of doing beets in my Instant Pot and it’s such a great idea!! I love the balsamic vinegar in there too!

    Reply
  4. Kathryn says

    September 16, 2018 at 10:42 pm

    I have one kid who loves beets and one who won’t even allow them on his plate. I think I’ll add this salad to our rotation and see if I can win him over. And, I’ll be more than happy to eat them for him if it takes a few tries. These photos are so beautiful!

    Reply
  5. Carol Little R.H. @studiobotanica says

    September 16, 2018 at 10:36 pm

    Hot or Cold — this will be a delicious salad! Thanks for the directions, Yang.. I am new to IPOT!!

    Reply
  6. anne says

    September 16, 2018 at 8:59 pm

    we are 50/50 with the beet lovers in my house ! But the cook loves them , so I make them a lot. Thanks for sharing this recipe.

    Reply
  7. ChihYu Smith says

    September 14, 2018 at 11:12 pm

    Love all the flavor and color in this recipe. Simply gorgeous!

    Reply
  8. Lindsey Dietz says

    September 13, 2018 at 8:58 am

    Ah, the humble beet. What a simple and lovely dish, Yang!

    Reply
  9. Kari - Get Inspired Everyday! says

    September 12, 2018 at 5:50 pm

    What a gorgeous salad! Love that you used the Instant Pot too, I think the long oven cooking time can be a drawback with beets!

    Reply
  10. Renee Kohley says

    September 12, 2018 at 6:00 am

    Such an easy way to add beets to dinner time! I pass over them sometimes because they can take a while to prep and cook! IP makes it easy! Thanks!

    Reply
  11. Tessa Simpson says

    September 11, 2018 at 8:33 am

    will this be the recipe that wins me over?! I love using my instant pot whenever i can…and I am still trying to love beets! I do love vinegar, so it is worth a shot!!!

    Reply
  12. Annemarie says

    September 11, 2018 at 7:46 am

    This looks so delicious! I love that you can cook the beets so much more quickly in the Instant Pot.

    Reply
  13. Joni says

    September 10, 2018 at 6:30 pm

    I love beets! The color is so beautiful and I use for anything – salads, side dish, in a sauce,….love that the instant pot makes it so easy.

    Reply
  14. Emily @ Recipes to Nourish says

    September 10, 2018 at 6:15 pm

    I adore beets. They’ve been a favorite of mine since I was a child. I LOVE how easy the IP makes cooking them. This salad is so perfect. I would love to eat it as a cold salad too.

    Reply
  15. linda spiker says

    September 10, 2018 at 5:55 pm

    That is one gorgeous beet salad! You can’t beet that! I guess I’ll beet it now…

    Reply
  16. Jean says

    September 10, 2018 at 5:47 pm

    What a gorgeous color! You are getting me so excited for beet season. Love that you can make this in the Instant Pot!

    Reply

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Born and raised in China, now living in Canada for the past 20+ years, Yang shares time-tested traditional wisdom from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being. Read More…

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