Beetroot and goat cheese salad
Beetroot and goat cheese salad is a show stopper Fall or Winter side dish. The textures and flavors of fresh colorful ingredients without any heavy dressing.
Servings 2
Calories 255kcal
Ingredients
- 1 large Beetroot cooked
- 2 tbsp Goat cheese
- 1/2 cup White beans cooked
- Balsamic vinaigrette
- 1/2 tsp Everything bagel seasoning
- 1/2 - 1 Gala apple
- 8 Cherry tomatoes
- 8 Grapes
- 4 sprigs Basil leaves
Instructions
- Cook the beet in the instant pot for 15 minutes whole after 10 minutes open the instant pot . when cool peel it and slice as per liking.
- Cook the beans in instant pot as soon as the beet is removed. For firm beans cook in manual pressure for 0 minutes and open after 5 minutes in low by releasing pressure. The longer it sits the mushier the beans get.
- If you think the beans turned mushy do not stir it instead immerse in a bowl of ice cold water with ice cubes to stop cooking and come back to shape.Do not touch until beans are fully cold.Drain off all the water and use the beans.
- Apply a lavish table spoon per serving of goat cheese on each bowl then carefully lay the veggies without mixing so the color doesn't ruin all the white food. Drizzle some balsamic vinaigrette and few drops of olive oil sprinkle some everyday bagel seasoning and serve the salad immediately.