2medium-sized beets, cut into quarters, no need to peel(about 0.9 lb / 400 g before cooked)
4lightly-packed cups chopped baby kale(120 g)
½cupgrated carrot(50 g)
1 ½cupswhite beans, drained and rinsed
¼cupchopped raw walnuts(25 g)
2teaspoonsminced garlic
2tablespoonsbalsamic vinegar
1heaping tablespoon chopped parsley
2teaspoonsdijon mustard
¼teaspoonsalt
¼teaspoonblack pepper (about 10 turns)
Instructions
First, let’s cook your beets. You can steam them in your Instant Pot or simmer them on the stove, in a regular pot.
Instant Pot Directions
Place 1 cup of water into your inner pot and then place the trivet on the bottom of the pot. Place the quartered beets on the trivet and lock the lid into place, making sure the nozzle is in the sealing position.
Use the Manual (or Pressure Cooking) mode and set the timer for 10 minutes. Use the natural release method when the timer is up. When all the pressure is out of the pot, carefully remove the lid and, with a pair of tongs, transfer the beets to a cutting board or a large bowl to cool.
When cool enough to handle, cut the beets into bite-sized cubes. Note: Beets can stain countertops, cutting boards and hands, so you may want to wear gloves and be cautious when cutting them.
Stove Top Directions
Add the quartered beets to a large pot and cover them with water by 1 or 2 inches. Bring the water to a boil then reduce the heat and simmer for 15 - 20 minutes, or until you can easily pierce them with a fork. (Simmer time will vary based on the size of your beets. They should be fork tender but not mushy.)
Drain the beets (discard the water), then rinse with cool water to stop the cooking process and transfer them to a cutting board or large bowl to cool.
When cool enough to handle, cut the beets into bite-sized cubes. Note: Beets can stain countertops, cutting boards and hands, so you may want to wear gloves and be cautious when cutting them.
Now, let's put it all together!
In a large mixing bowl, add the cooked beet cubes, kale, carrot, beans, walnuts, garlic, vinegar, parsley, mustard, salt and pepper.