Last week I voluntarily ate beets. The apocalypse must be coming. When you see a beet in the grocery store, they do not look appetizing. They look like they were literally pulled out of the ground and stuck on the produce shelf. My memories of beets are from when my parents would buy them in cans, heat them up and throw them on my plate. I had no idea what they were or where they came from, and certainly no clue that they came out of the ground. I guess I just always thought they came out of a can!
My friend, Kelley, had been trying to convince me to incorporate them into my diet, but I told her I’d rather eat dirt. It was not until I found a recipe for Honeyed Beets in my new Paleo Cooking in the Instant Pot cookbook that I decided to give it a try. I was blown away. Yummy!!! This fresh salad was inspired by the recipe in the cookbook. This would be wonderful with a cold glass of Sauvignon Blanc and some candied pecans sprinkled on top! If you are dairy-free, skip the cheese!
Instant Pot Burgundy and Gold Candied Beet Salad
3 Burgundy Beets
3 Golden Beets
2 TBSP Honey
2 TBSP Maple Syrup
1.5 TBSP Avocado Oil (or oil of your choice)
Dash of Sea Salt
Crumbled Goat Cheese (optional)
Wash, peel, and chop beets. I would advise cooking each color beet separately to preserve the beautiful colors. The burgundy beets spread their color like crazy!
Place beets in the inner pot of the Instant Pot, add remaining ingredients, and stir well to coat beets.
Place lid on Instant Pot and set Manual HP for 5 minutes with a quick release.
Serve on a bed of greens like arugula, and sprinkle goat cheese over beets.
Stir and serve warm or chilled!
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