Beet Salad with Feta Cheese
6 medium beets (about 2 lbs.)
5 oz spring greens, (about 6 cups) rinsed and spun dry
4 oz feta cheese, diced or crumbled
1/2 cup pecans, toasted
Balsamic Vinaigrette Ingredients
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard
¼ tsp garlic granules
1/4 tsp salt
1/8 tsp black pepper
- Put beets in pressure cooker or instant pot and cook according to directions for cooking beets. (Cook approximately 15mins in a pressure cooker). Cool to room temperature then peel the skins and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Empty salad mix into a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese and toasted pecans.
Balsamic Vinaigrette
In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.