Balsamic Beet Salad with Goat Cheese

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Balsamic Beet Salad with Goat Cheese

1 bundle beets (2-3 beets), scrubbed, tops trimmed to 2″, unpeeled
10-12 oz mixes baby greens
4 oz. goat cheese
1/2 cup walnuts, toasted, chopped


1 Tbs. spicy brown mustard
2 Tbs. honey
1 shallot, minced
3 Tbs. balsamic vinegar
6 Tbs. olive oil
Kosher salt and freshly ground black pepper, to taste
Place 1 cup water into the bottom of the pressure cooker; add the trivet to the pressure cooker, then top with beets. Lock pressure cooker lid into place; choose high setting for 20 minutes. When timer goes off, use a natural release for 10 minutes, then a quick release for any remaining pressure. Meanwhile, prepare dressing by whisking all ingredients together. Test beets to be sure they are very fork-tender; remove beets and let cool slightly. When cooled enough to handle, slip off beet skins and cut into slices or chunks.
Place mixed greens in a serving bowl, drizzle with a bit of prepared dressing; toss to coat. Divide dressed greens between serving plates; top with beets, goat cheese and walnuts, then drizzle with more dressing, as desired.

Now You’re Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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