Vegan Instant Pot: Beet Salad with Avocado, Orange, and Almond Feta Recipe

Vegan Instant Pot: Beet Salad with Avocado, Orange, and Almond Feta Recipe - A bright and fresh beet salad is always a hit, especially when topped with dollops of creamy, tangy almond feta. Unlike some vegan cheese recipes, this one is easy with no presoaking required. The feta recipe makes enough to use half for this salad and half for Greek-Style Lima Beans.

Serves 4
Vegan Instant Pot: Beet Salad with Avocado, Orange, and Almond Feta Recipe

Ingredients for Vegan Instant Pot: Beet Salad with Avocado, Orange, and Almond Feta Recipe

Salad
  • 1 pound (about 4 medium)beets, each about 2½ inches in diameter
  • 2 navel oranges, peeled and cut into segments
  • 1 large or 4 small avocados, pitted, peeled, and sliced
  • 1 (5- to 6-ounce) bag baby spinach
  • 4 sprigs fresh mint, leaves removed and torn if large
  • ¾ cup Almond Feta (recipe follows)

Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 clove garlic, minced

Directions for Vegan Instant Pot: Beet Salad with Avocado, Orange, and Almond Feta Recipe:

  1. To make the salad: Pour 1 cup water into the Instant Pot and place the wire metal steam rack in the pot. Arrange the beets in a single layer on the steam rack.
  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 20 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  3. While the beets are cooking, prepare an ice bath.
  4. To make the vinaigrette: In a widemouthed 1-pint jar, combine the oil, lemon juice, oregano, salt, pepper, and garlic. Using an immersion blender, blend until an emulsified vinaigrette forms. Set aside.
  5. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using tongs, transfer the beets to the ice bath and let cool for 10 minutes. (If you haven’t done so already, you can use this time to prep the oranges and avocado.)
  6. Using a paring knife, remove the skins from the beets; they should peel off very easily. Trim and discard the ends of the beets, then slice them into wedges.
  7. In a large bowl, toss the spinach with half of the vinaigrette. Arrange the spinach on a large serving plate or on individual salad plates, then top with the beets, oranges, avocado, and mint. Using a pair of spoons, scoop bite-sized pieces of the feta out of its container and dollop it onto the salad. Spoon the rest of the vinaigrette over the salad and serve immediately.

Almond Feta (Makes About 1½ Cups)
Ingredients
  • 1¼ cups (5 ounces) slivered or whole blanched almonds
  • ¼ cup fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons water
  • 1 teaspoon nutritional yeast
  • 1 teaspoon fine sea salt

Directions:
  1. In a food processor, combine the almonds, lemon juice, oil, water, nutritional yeast, and salt. Process for 30 seconds, scrape down the sides of the processor, then process for 1 minute more, until the mixture is mostly smooth (it will still have a bit of texture from the almonds). Transfer the feta to an airtight container, packing it down and spreading it out in an even layer. It will keep, refrigerated, for up to 1 week.

For a more crumbly feta, spread it out on a paper towel in a ¼-inch layer, place another towel on top, and press firmly to wick out the excess moisture. Scrape the feta off of the paper towel and break it into small crumbles.

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