Cook:

Serves: 8

This simple beet salad is perfect served with gefilte fish, Shabbat lunch, or whenever you just want to take a prepared dish out of the fridge to serve at room temperature. You can make this a few days in advance, but add the remaining mint leaves before serving. If making without an Instant Pot, wrap the beetroot in foil and bake for 50 - 60 minutes until tender when pierced with a sharp knife.

Recipes both adapted from The Instant Pot Kosher Cookbook, Sterling Epicure

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Topics:

Sukkot recipe

Ingredients

Name: Beetroot and mint salad Instant Pot
Yield: 8
Ingredients: 240ml water; 4 medium beetroot, about 2; 907g, scrubbed clean; 2 tbsp extra virgin olive oil; 1 large navel orange, sliced in half; remove the flesh from half and cut it into 1.2cm pieces, and then juice the other half; 2 tbsp chopped red onion, about one-quarter of 1 small red onion; 12 large mint leaves, chopped; 1 tbsp water; ¼ tsp salt; ¼ tsp black pepper

240ml water

4 medium beetroot, about 2

907g, scrubbed clean

2 tbsp extra virgin olive oil

1 large navel orange, sliced in half; remove the flesh from half and cut it into 1.2cm pieces, and then juice the other half

2 tbsp chopped red onion, about one-quarter of 1 small red onion

12 large mint leaves, chopped

1 tbsp water

¼ tsp salt

¼ tsp black pepper

Beetroot and mint salad Instant Pot

Method

Topics:

Ingredients