Beets are a wonderful root vegetable with an earthy sweet flavor profile perfect for the holiday season or anytime for that matter. I love beets but always avoided them thinking they were difficult to cook; however, I now pressure cook them in my InstaPot for 20 minutes and voila, they are perfect and simple to make. Also, many grocery stores now sell plain precooked beets in the produce section so no more excuses to miss out on this healthy treat. The sweetness of the beet plays well against the tartness of the apple and peppery flavor of the radish. For a vegetarian option, goat cheese is a nice compliment.
2-4 medium size beets (I like to mix red and golden beets)
3-4 watermelon radishes thinly sliced
1/3 cup Granny Smith apple julienned
3 cups spring salad mix
1/3 cup whole pecans
1/4 dried cranberries
French vinaigrette dressing to taste
1/4 goat cheese crumbles (Vegetarian option)
Wash and peel beets. Pressure cook in InstaPot according to directions. I found 20 minutes works perfectly for medium sized beets. Store overnight in the fridge or until cooled. Slice beets right before preparing salad.
Wash and dry salad mix. Break pecans (I find whole pecans taste fresher than chopped ones so I break them myself.) Plate and layer remaining ingredients. Add dressing to taste. Makes about 4-6 small salads.