81.   Beet & Walnut Salad

Ingredients

3 pounds golden or red beets (scrubbed clean, ends trimmed)

1 cup water

1 sweet onion (thinly sliced)

1/2 cup toasted walnuts

1/2 cup medium packed Italian parsley leaves

1 large clove garlic (peeled)

1 small shallot (peeled)

3 tablespoons Champagne vinegar  

½ teaspoon Dijon-style mustard

½ teaspoon honey

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

6 tablespoons mild-flavoured extra virgin olive oil

3 ounces feta cheese, crumbled

Instructions:

•   Pour water into an Instant Pot and place a steamer rack on it.
•   Place the beets on the steamer rack and close the lid.
•   Select the Manual function and cook for 25 minutes at high pressure.
•   Do a quick release of pressure.
•   Leave the beets to cool and then dice it.
•   Combine the beets and onion in a bowl.
•   Combine the rest of the ingredients except the oil and cheese in a food processor and process. Pour in the oil gradually as the machine is running, so as to get an emulsified mixture.
•   Toss the dressing with the beets and onions.
•   Garnish with the cheese.

Makes: 12 servings

Nutritional information per serving:

Calories: 154; Total Fat: 10 g; Carbohydrates: 13 g; Proteins: 4 g