BY LIFE’S LITTLE SWEETS
This Beet Salad recipe has beets cooked in an Instant Pot, then chilled, and includes dill, feta cheese, sliced onions, and a homemade, olive oil-lemony vinaigrette dressing.
- 4 medium beets, skins removed, steamed – 1 recipe Instant Pot Beets, skins removed and cut into 3/4-inch (bite-size) pieces - 1/2 of 1 small red or yellow onion, sliced
Make the dressing: In a dresser shaker or mason jar with a lid, add the olive oil, lemon juice, salt, and pepper, then put the lid, and shake until combined.
Assemble the salad: Add the cooked beets to a large mixing bowl, add the dressing, add the sliced onion, sliced cucumber, and chopped dill, and mix together.
Add the mixture to a serving platter and add the feta cheese, lemon wedges, and more dill, to garnish. Enjoy!
Give Beet Salad a try!