This Beet Salad with Lentils is like nothing you’ve ever had before. It’s tangy, delicious, and an easy pressure cooker vegetarian recipe .
Why This Beet Salad With Lentils Is So Wonderful
I had this Beet Salad with Lentils at an airport restaurant if you can believe it. I’ve spent much of my life so far in airports and airplanes so I suppose I was bound to run into good food.
I’ve long since forgotten which airport, and which client, but I haven’t forgotten this salad .
The beets and a delightful sweetness to them while the dressing adds a pleasant and flavorful tang to the dish. Add in some lovely lentils and wonderfully crisp beet greens and you’ve got one delicious and satisfying vegan beet salad recipe.
I’ve also got detailed instructions for how to cook lentils in the Instant Pot or on the Stovetop that you should check out.
Aside from being crazy tasty, this beetroot salad is also very simple to make thanks to the Instant Pot . You cook both the lentils and beets together in one pot , so you don’t have to worry about babysitting multiple pots when preparing this dish.
Fewer pots used means less cleanup, and everybody loves less cleanup. Now let’s get to cooking…
How To Make This Beet Salad In your Instant Pot
- Add lentils. Put water, salt, and lentils in the inner liner of the Instant Pot .
- Add beets. Place a trivet on top of the lentils. Place cut beets on the trivet.
- Cook. Cook at high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes and then release all remaining pressure.
- Prepare salad. Remove beets, peel, and dice. Mix with lentils.
- Add dressing. Make the dressing and pour it over the beets and lentils. Mix in beet greens if using.
- Serve. Eat half warm and refrigerate leftovers for an entirely different salad the next day.
How Do You Eat Beets In A Salad?
You can enjoy beets in a salad as both raw and cooked , but it’s important that you remove the skin first. You can either peel the beets while they’re raw or you can cook them until they’re tender (like with this Beet Salad with Lentils) and then simply remove the skins by rubbing them off with a paper towel.
What Do Beets Taste Like?
The taste of beetroot can vary widely depending on how they’re prepared:
- Raw. When eaten raw, like in my Indian Beet Salad , beets have a very earthy yet sweet taste.
- Roasted. Roasting beets , like in my Chermoula Roasted Beets recipe , brings out the sweet taste of beets.
- Boiling / Pressure Cooking Beets . When using this method, like in my Instant Pot Beets Salad recipe , results in a more mellow and subdued flavor.
Tips And Tricks For Making Beet Salad
- Use the greens. If you can get beets with leaves still attached, wash the leaves and cut into ribbons or chunks, and serve your salad on the beet greens.
- Use golden beets . These tend to be sweeter and less earthy-tasting, and they won’t stain things red.
- Add feta. Top with feta cheese for an additional bite, or eat as is.
- Better the next day. This salad just keeps getting better as it marinates in the fridge, so make extra!
Looking For More Great Salad Recipes? Check These Out!
- Tabouli Recipe with Hemp Hearts - A delicious, vegetarian keto side dish.
- Keto Big Mac Salad - A super easy keto Big Mac substitute.
- Salade Niçoise - Fresh, healthy, and full of flavor.
- Apple Zucchini Salad - A low carb fruit salad you can enjoy all summer long.
- Indian Chickpea Salad - A no-cook vegan salad made in 30 minutes.
- Korean Cucumber Salad - Easy, refreshing and vegan.
- Keto Spicy Tuna Salad - A low carb recipe that is no roll, no rice and no fuss.
- Antipasto Salad with Pesto Vinaigrette - A delightful Italian salad that’s perfect any day of the week!
- Indian Carrot Salad - A simple, delicious and light side dish.
Beet Salad With Lentils
Equipment
- Instant Pot
Ingredients
- ▢ 2 Beets , large, red and cut into quarters
- ▢ 1 cup French Lentils
- ▢ 1.25 cups Water
- ▢ 1 teaspoon Kosher Salt
- ▢ Beet Greens , cut into ribbons or left whole (optional)
For The Dressing
- ▢ 1/2 cup Red Wine Vinegar
- ▢ 1/4 cup oil
- ▢ 1 tablespoons Prepared Mustard
- ▢ 2 teaspoons Oregano , chopped
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Cayenne Pepper
Instructions
Put water, salt and lentils in the inner liner of the Instant Pot .
Place a trivet on top of the lentils. Place cut beets on the trivet.
Cook at high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes and then release all remaining pressure.
Remove beets, peel and dice. Mix with lentils.
Make the dressing and pour it over the beets and lentils. Mix in beet greens if using.
Eat half warm and refrigerate leftovers for an entirely different salad the next day.
Use the greens. If you can get beets with leaves still attached, wash the leaves and cut into ribbons or chunks, and serve your salad on the beet greens.
Use golden beets . These tend to be sweeter and less earthy-tasting, and they won’t stain things red.
Add feta. Top with feta cheese for an additional bite, or eat as is.
Better the next day. This salad just keeps getting better as it marinates in the fridge, so make extra!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Beet Salad with Lentils is like nothing you’ve ever had before. It’s tangy, delicious, and an easy pressure cooker vegetarian recipe .
Why This Beet Salad With Lentils Is So Wonderful
I had this Beet Salad with Lentils at an airport restaurant if you can believe it. I’ve spent much of my life so far in airports and airplanes so I suppose I was bound to run into good food.
I’ve long since forgotten which airport, and which client, but I haven’t forgotten this salad .
The beets and a delightful sweetness to them while the dressing adds a pleasant and flavorful tang to the dish. Add in some lovely lentils and wonderfully crisp beet greens and you’ve got one delicious and satisfying vegan beet salad recipe.
I’ve also got detailed instructions for how to cook lentils in the Instant Pot or on the Stovetop that you should check out.
Aside from being crazy tasty, this beetroot salad is also very simple to make thanks to the Instant Pot . You cook both the lentils and beets together in one pot , so you don’t have to worry about babysitting multiple pots when preparing this dish.
Fewer pots used means less cleanup, and everybody loves less cleanup. Now let’s get to cooking…
How To Make This Beet Salad In your Instant Pot
- Add lentils. Put water, salt, and lentils in the inner liner of the Instant Pot .
- Add beets. Place a trivet on top of the lentils. Place cut beets on the trivet.
- Cook. Cook at high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes and then release all remaining pressure.
- Prepare salad. Remove beets, peel, and dice. Mix with lentils.
- Add dressing. Make the dressing and pour it over the beets and lentils. Mix in beet greens if using.
- Serve. Eat half warm and refrigerate leftovers for an entirely different salad the next day.
How Do You Eat Beets In A Salad?
You can enjoy beets in a salad as both raw and cooked , but it’s important that you remove the skin first. You can either peel the beets while they’re raw or you can cook them until they’re tender (like with this Beet Salad with Lentils) and then simply remove the skins by rubbing them off with a paper towel.
What Do Beets Taste Like?
The taste of beetroot can vary widely depending on how they’re prepared:
- Raw. When eaten raw, like in my Indian Beet Salad , beets have a very earthy yet sweet taste.
- Roasted. Roasting beets , like in my Chermoula Roasted Beets recipe , brings out the sweet taste of beets.
- Boiling / Pressure Cooking Beets . When using this method, like in my Instant Pot Beets Salad recipe , results in a more mellow and subdued flavor.
Tips And Tricks For Making Beet Salad
- Use the greens. If you can get beets with leaves still attached, wash the leaves and cut into ribbons or chunks, and serve your salad on the beet greens.
- Use golden beets . These tend to be sweeter and less earthy-tasting, and they won’t stain things red.
- Add feta. Top with feta cheese for an additional bite, or eat as is.
- Better the next day. This salad just keeps getting better as it marinates in the fridge, so make extra!
Looking For More Great Salad Recipes? Check These Out!
- Tabouli Recipe with Hemp Hearts - A delicious, vegetarian keto side dish.
- Keto Big Mac Salad - A super easy keto Big Mac substitute.
- Salade Niçoise - Fresh, healthy, and full of flavor.
- Apple Zucchini Salad - A low carb fruit salad you can enjoy all summer long.
- Indian Chickpea Salad - A no-cook vegan salad made in 30 minutes.
- Korean Cucumber Salad - Easy, refreshing and vegan.
- Keto Spicy Tuna Salad - A low carb recipe that is no roll, no rice and no fuss.
- Antipasto Salad with Pesto Vinaigrette - A delightful Italian salad that’s perfect any day of the week!
- Indian Carrot Salad - A simple, delicious and light side dish.
Beet Salad With Lentils
Equipment
- Instant Pot
Ingredients
- ▢ 2 Beets , large, red and cut into quarters
- ▢ 1 cup French Lentils
- ▢ 1.25 cups Water
- ▢ 1 teaspoon Kosher Salt
- ▢ Beet Greens , cut into ribbons or left whole (optional)
For The Dressing
- ▢ 1/2 cup Red Wine Vinegar
- ▢ 1/4 cup oil
- ▢ 1 tablespoons Prepared Mustard
- ▢ 2 teaspoons Oregano , chopped
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Cayenne Pepper
Instructions
Put water, salt and lentils in the inner liner of the Instant Pot .
Place a trivet on top of the lentils. Place cut beets on the trivet.
Cook at high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes and then release all remaining pressure.
Remove beets, peel and dice. Mix with lentils.
Make the dressing and pour it over the beets and lentils. Mix in beet greens if using.
Eat half warm and refrigerate leftovers for an entirely different salad the next day.
Use the greens. If you can get beets with leaves still attached, wash the leaves and cut into ribbons or chunks, and serve your salad on the beet greens.
Use golden beets . These tend to be sweeter and less earthy-tasting, and they won’t stain things red.
Add feta. Top with feta cheese for an additional bite, or eat as is.
Better the next day. This salad just keeps getting better as it marinates in the fridge, so make extra!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Beet Salad With Lentils
Ingredients
- 2 Beets large, red and cut into quarters
- 1 cup French Lentils
- 1.25 cups Water
- 1 teaspoon Kosher Salt
- Beet Greens cut into ribbons or left whole (optional)
For The Dressing
- 1/2 cup Red Wine Vinegar
- 1/4 cup oil
- 1 tablespoons Prepared Mustard
- 2 teaspoons Oregano chopped
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper
Instructions
Put water, salt and lentils in the inner liner of the Instant Pot .
Place a trivet on top of the lentils. Place cut beets on the trivet.
Cook at high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes and then release all remaining pressure.
Remove beets, peel and dice. Mix with lentils.
Make the dressing and pour it over the beets and lentils. Mix in beet greens if using.
Eat half warm and refrigerate leftovers for an entirely different salad the next day.
Use the greens. If you can get beets with leaves still attached, wash the leaves and cut into ribbons or chunks, and serve your salad on the beet greens.
Use golden beets . These tend to be sweeter and less earthy-tasting, and they won’t stain things red.
Add feta. Top with feta cheese for an additional bite, or eat as is.
Better the next day. This salad just keeps getting better as it marinates in the fridge, so make extra!
Beet Salad With Lentils https://twosleevers.com/beet-salad-recipe-with-lentils/
This Instant Pot Black Beans And Chorizo Soup combines delicious black beans and chorizo into a delectable and hearty soup. This Cuban black beans recipe makes a great side or full-on main dish .
Why This Instant Pot Black Beans And Chorizo Soup Is So Terrific
- Hearty. The chorizo in this Instant Pot Black Beans and Chorizo Soup makes this soup a full meal. This is a thick and filling black bean soup .
- Flavor. The spices and Rotel in this black bean soup come through beautifully when pressure cooked. Each bean is bursting with flavor and is perfectly seasoned.
- Simplicity. This will be one of the easiest meals you’ve ever made. Simply break up the sausage, pour in the rest of the ingredients, let it cook, then roughly smash the beans and serve. No babysitting, and simple methods and ingredients!
How Do You Make This Cuban Black Beans Recipe?
- Sauté. Turn the Instant Pot on Sauté. When the panel reads HOT, add in the chorizo, onion, bell pepper, and garlic. Smash up the chorizo as much as you can. You do not need to cook it, you just want to break up the sausage as much as possible.
- Pour. Pour in Rotel, beans, water, cumin, salt, and cilantro.
- Cook. Close the lid. Cook at high pressure for 40 minutes. Allow pressure to release naturally for 10 minutes, and then release all remaining pressure.
- Puree. Using the back of a wooden spoon , or using an immersion blender , roughly puree about half the beans to thicken the soup. Add additional water if needed.
- Serve. Garnish as desired and serve your Black Bean Stew.
Tips and Tricks For Cooking Black Beans
Soaking. Soak these beans in hot water for an hour before cooking to get them done quickly. Pressure Cooking. Using the Instant Pot cuts down on HOURS of cooking time versus traditional stovetop cooking methods. Liquid. Having the right ratio of liquid helps these cook correctly in a fraction of the time without being under-cooked or over-cooked.
Absolutely! I love cooking beans and even rice in my Instant Pot . Cooking beans or lentils at high pressure infuses flavor like no other cooking style can, and cooks at a fraction of the time. Check out this post on how to make lentils and beans in a pressure cooker.
It depends on the type of bean, and how much you’re cooking at once. Every bean cooks differently and needs different ratios and cook times for the Instant Pot .
For more info on how to cook beans and lentils in your pressure cooker, check out my guide on How to Cook Beans in the Instant Pot !
Instant Pot Black Beans and Chorizo Soup Tips and Tricks
- Don’t overcook the sausage . Remember the saute step, in the beginning, is just to break up the meat, not to cook it.
- Substituting. You can sub Italian sausage for the chorizo if you prefer for a different taste. You can also use a different beans like red beans or kidney beans, dried lima beans etc. in this black bean recipe .
- Mexican, not Spanish Chorizo. I made this with Mexican chorizo which is a fresh meat sausage, vs. Spanish Chorizo which is a smoked meat sausage. So really, any other fresh meat sausage will work–it will just taste different.
- Soaking. Don’t forget to soak the pressure cooker beans in hot water for an hour before cooking, or they won’t cook properly.
- Natural Release. Don’t use a quick release ( QPR ) immediately when your soup is done cooking at high pressure. It needs the 10 minutes of Natural Pressure Release ( NPR ) to continue cooking, and to keep your soup from spewing through the valve.
- Canned Beans. If you want to know how to cook canned black beans in the Instant Pot: Reduce water to 1 cup, and cook for 5 minutes under pressure, with 10 mins NPR.
Looking For More GreatSoup Recipes?
- Pork Belly Cabbage Soup - A delightfully hearty and warming soup that’s perfect for a cold day.
- Chicken Pot Pie Soup - Low carb and super easy to make.
- Miso Soup With Salmon - Savory, delicious and low carb.
- Low Carb Cream of Mushroom Soup - A delicious and low carb soup.
- Instant Pot Clam Chowder with Shrimp - A truly comforting dish, filling you with warmth and deliciousness.
- Broccoli Cheese Soup recipe - An effortlessly easy take on a deliciously classic and satisfying soup!
- Italian Sausage Soup - A low carb Zuppa Toscana recipe!
- Tuscan Ribollita Soup - A nice, hot, filling and easy meal.
- Instant Pot Tortellini Soup With Spinach - Delectably simple to make.
- Instant Pot Harira Soup - A deliciously authentic Morrocan stew
- Tomato Eggplant Soup - A great vegan soup recipe.
- Easy Beef Daube Recipe - A delicious French-style beef stew.
Instant Pot Black Beans And Chorizo Soup
Equipment
- Instant Pot
Ingredients
- ▢ 1 cup Onion
- ▢ 1 cup Bell Peppers , diced
- ▢ 1/2 pound Mexican Turkey Chorizo , out of casing
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 can Rotel , tomatoes and chilis
- ▢ 1 cup dried black beans , soaked in hot water for an hour
- ▢ 1.5 cups Water
- ▢ 1 tablespoon Ground Cumin
- ▢ 1.5 teaspoons Kosher Salt
- ▢ 1/2 cup Cilantro , chopped (optional)
Optional Garnishes
- ▢ 1 cup queso fresco , crumbled
- ▢ Pickled Jalapeno Slices
Instructions
- Turn the Instant Pot on Sauté. When the panel reads HOT, add in the chorizo, onion, bell pepper, and garlic. Smash up the chorizo as much as you can. You do not need to cook it, you just want to break up the sausage as much as possible.
- Pour in Rotel, beans, water, cumin, salt, and cilantro.
- Close the lid. Cook at high pressure for 40 minutes. Allow pressure to release naturally for 10 minutes, and then release all remaining pressure.
- Using the back of a wooden spoon , or using an immersion blender , roughly puree about half the beans to thicken the soup. Add additional water if needed.
- Garnish as desired and serve.
Black Beans and Chorizo Soup Tips and Tricks
- Sausage. Don’t overcook the sausage . Remember the saute step, in the beginning, is just to break up the meat, not to cook it.
- Substituting. You can sub Italian sausage for the chorizo if you prefer for a different taste. You can also use a different beans like red beans or kidney beans, dried lima beans etc. in this soup.
- Mexican, not Spanish Chorizo. I made this with Mexican chorizo which is a fresh meat sausage, vs. Spanish Chorizo which is a smoked meat sausage. So really, any other fresh meat sausage will work–it will just taste different.
- Soaking. Don’t forget to soak the beans in hot water for an hour before cooking, or they won’t cook properly.
- Natural Release. Don’t use a quick release ( QPR ) immediately when your soup is done cooking at high pressure. It needs the 10 minutes of Natural Pressure Release ( NPR ) to continue cooking, and to keep your soup from spewing through the valve.
- Canned Beans. You can also make this with canned beans. Reduce water to 1 cup, and cook for 5 minutes under pressure, with 10 mins NPR.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
