Directions
- Prepare the Beets
Wash the beets well and trim the tops and roots.
Roast, steam, or cook the beets in an Instant Pot. Cooking time will depend on their size.
To roast, wrap the beets individually in foil and place them on a baking sheet.
Roast at 400°F (200°C) until tender when pierced with a knife, usually 45–60 minutes for medium beets and longer for very large ones.
Let the beets cool enough to handle, then peel and cut them into bite-size pieces.
Alternatively, use pre-cooked roasted beets for a quicker salad.
- Toast the Pecans
Toast the pecans in a toaster oven or dry skillet until fragrant and lightly browned.
Let them cool completely before adding them to the salad.
- Make the Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and black pepper.
If the dressing is too thick, whisk in a few drops of water.
Taste and adjust the Dijon, salt, and pepper as desired.
- Assemble the Salad
Add the arugula, roasted beets, feta, dried cranberries, and toasted pecans to a large salad bowl.
Drizzle with the balsamic vinaigrette.
Toss gently until everything is lightly coated.
Serve immediately.
