Wednesday, August 02, 2017

Easy, No-Mess Beets In Your Instant Pot

Simple Beets Salad with Balsamic and Scallions.

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Beets - Delicious but Messy
I love beets. When dining out, I almost always order a beet salad if it's on the menu. But I don't often make them at home because they are a mess to handle. But this morning with a single rubber glove, my Instant Pot and a butter knife I made this easy beet salad wearing a white blouse! I don't suggest the white blouse, but here's what I did.

Instant Pot Beets
I started with small to medium sized beets - about 2 inches in diameter.

I rinsed them in a colander.

Holding them by the tails, I cut the tops to remove what was left of the stem.

I tossed them into my Instant Pot with an inch of water. I pressed the Manual button and set for 20 minutes. They take a surprisingly long time to cook. (You may want to start with 10 to 15 minutes and test them and if they aren't cooked, set them for another 5 or 10 minutes.) Do a quick release and test them with a fork. Once you can pierce them (not easily, but firmly), they are done. Drain the beets in the colander. 

Put a rubber glove on your left hand, if you are right handed. This is the only time you will have to barely touch the cooked beet. Place the beets on a cutting board. Holding the beet with your gloved hand, take a butter knife with your right hand and carefully scrape off the skin.

Slice the beets and place into a bowl. Sprinkle with salt and drizzle with balsamic vinegar and extra virgin olive oil to taste. Mix to coat and top with thinly sliced scallions and serve or refrigerate.


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