Pressure Cooker Warm Beet Salad with Walnuts and Goat Cheese

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Rated 5.0 based on 1 customer reviews
Pressure Cooker Warm Beet Salad with Walnuts and Goat Cheese
Pressure Cooker Warm Beet Salad with Walnuts and Goat Cheese


  • 1 pound small beets
  • 1 tablespoon freshly-squeezed orange juice
  • 1 teaspoon balsamic vinegar
  • teaspoon salt
  • ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons crushed walnuts
  • 2 tablespoons goat cheese crumbles
  • ½ teaspoon freshly grated orange zest


For best results, we recommend using:


  1. Cut long ends off beets, but do not peel. Scrub and rinse under cold water.
  2. Place 1 cup water into the inner steel pot of pressure cooker. Place beets into the steamer basket and set inside pressure cooker.
  3. Select Pressure Cook (Manual) and cook on High pressure for 15 minutes.
  4. Combine orange juice, balsamic vinegar, salt, and pepper in a bowl; slowly whisk in olive oil until incorporated and dressing is smooth.
  5. Set steam vent to Venting on the pressure cooker to quick-release the pressure. A knife should easily pierce the beets.
  6. Plunge beets into a bowl of cold water. Trim the ends. The skins will slip right off.
  7. Cut the peeled beets into 1-inch pieces and place in a bowl.
  8. Drizzle the dressing over the beets and toss to coat. Right before serving, top beets with walnuts, goat cheese, and orange zest.
Mealthy tip:

Use small beets, no larger than 2½-inch diameter. Larger beets will require an additional 5 minutes of cook time.

Swap out the orange juice and zest with grapefruit for a nice twist.

You may wish to wear gloves when handling the beets to prevent staining.


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What others are saying

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Gene White says:

My wife and I love beet salad. This was our first time making it in our MultiPot. I wasn't sure how they would turn out because I do not have a lot of experience with using a pressure cooker, but the beets were excellent. Oranges are in season right now, so it was the perfect garnish to a great salad.