Beet and Prune Salad

I bought a huge beet at the farmer’s market and ended up steaming it in my Instant Pot. It would have taken over an hour to roast this beet, but it only took 25 minutes in my Instant Pot. The Instant Pot is an electronic pressure cooker, that also has the following functions: slow cooker,  saute for browning,  yogurt, steaming, and stewing. I highly recommend it, especially if you are vegan, there is a lot of cool recipes out there for vegans.

For my big beet, I ended up making the Beet and Prune salad recipe from this cookbook that I bought a year ago. It is called Mamushka: Recipes from Ukraine and Eastern Europe. I originally bought this cookbook because it has a recipe for Galumpkis (Stuffed Cabbage Rolls) that reminded me of my mother, who would make this from time to time. It was a hearty meal that left you full!

I will put the full recipe from the cookbook below, which has you roast the beets. I ended up steaming the beet for 25 minutes in the instant pot using the steam function. When steaming fresh vegetables in the instant pot you have to use at least 1 cup of water and an ovenproof or steel bowl on a trivet. I just put the put the beet directly on the trivet. Make sure that the steam release button is on seal, because you will be steaming this under pressure.

Tips: 

  1. Substitute the sour cream for low-fat greek yogurt.
  2. Serve the beet salad over mixed greens for added color, fiber, and overall fun!!!

Beet and Prune Salad

Ingredients

  • 2 lbs beets, peeled and sliced into 8 wedges
  • 2 tbsp sunflower oil
  • sea salt flakes and ground black pepper
  • 6 tbsp (3 0z) of sour cream or Greek yogurt
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, crushed
  • 3 tbsp roughly chopped pitted prunes
  • 1/4 cup (1 oz) walnut halves
  • 1 tbsp cilantro leaves

Directions

  1. Heat oven to 400 degrees
  2. Toss the beets in the oil and season generously with salt and pepper.
  3. Place in a roasting pan and bake until the beets are tender and have started caramelizing at the edges. Around 40 minutes
  4. Mix the sour cream, balsamic vinegar and garlic together. Season with salt and pepper.
  5. Add a little bit of water if the dressing is too thick.
  6. Serve beets on a platter, drizzled with dressing and topped with the prunes, walnuts and cilantro.

Additional Info

The Beet and Prune Salad recipe is from Mamushka: Recipes from Ukraine and Eastern Europe, published by Weldon Owen.

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