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Pressure Cooker Roasted Beet and Ricotta Salad

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A vibrant salad featuring tender roasted beets paired with creamy ricotta and a zesty vinaigrette, perfect for gatherings or a cozy dinner.

Ingredients

Scale
  • 2 pounds fresh beets, scrubbed and trimmed
  • 2 tablespoons extra virgin olive oil (for roasting and dressing)
  • Kosher salt (to taste)
  • 1 cup ricotta cheese
  • 2 tablespoons orange zest (divided use)
  • 2 tablespoons orange juice (divided use)
  • 1½ teaspoons honey
  • 1 tablespoon white wine vinegar
  • 1½ tablespoons extra virgin olive oil (for vinaigrette)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons chopped fresh mint

Instructions

  1. Place the cleaned and trimmed beets in your pressure cooker. Add enough water to cover the beets and a pinch of kosher salt. Seal the pressure cooker and cook on high pressure for 20 minutes.
  2. Release the pressure and let the beets cool slightly before handling.
  3. Once the beets are cool enough to handle, peel away the skins and slice into rounds or wedges.
  4. In a small bowl, whisk together 2 tablespoons of orange juice, 1½ tablespoons of olive oil, honey, white wine vinegar, salt, and pepper to make the dressing.
  5. Pour the dressing over the warm beet slices and toss gently.
  6. Spoon the ricotta cheese over the dressed beets, and sprinkle with the remaining orange zest.
  7. Finish by topping the salad with freshly chopped mint.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For a twist, consider adding nuts for crunch or swapping out the mint for basil or arugula.

Nutrition

Find it online: https://lunarecipez.com/pressure-cooker-beet-salad-ricotta-recipe/

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