Instant Pot Beet & Mozzarella Salad / Pressure Cooker Beet Caprese. A delicious and elegant salad, so easy to prepare.
We visited Nice, France almost two years back and had the best Caprese there. Well, there were not many veggie options in the restaurant and my vegetarian hubby ordered the caprese salad. It was the best tomatoes and the best mozzarella we have ever had. Since then we have been trying to find that taste in any store brought mozzarella, but unsuccessfully.
Since then Caprese salad has became a staple in our house. It is so quick to make, and so delicious. I love to make it for guests and any parties as well. We also love to make this Caprese Orzo Pasta Salad.
As beets have been abundant with ordering groceries from Imperfect Produce, I have been trying the Beet Caprese variation. It takes pretty much no time to prepare once you have boiled beets, which is now a breeze with the pressure cooker. I always keep some beets ready in the refrigerator and use them in any salad I make. See here for how to cook beets in pressure cooker and air fryer roasted beets.
Here is the short version of how to cook beets in the pressure cooker - Clean the beets and place them on a trivet or steamer basket in the instant pot/pressure cooker. Fill the pot with 1 cup water. Pressure Cook for 15 minutes at high pressure with vent sealed. When done, release the pressure manually 10 minutes after the beep. Let the beets cool, peel them and they are ready for the salad. For more details, check here.
Beets, mozzarella and basil, drizzled with olive oil and balsamic glaze. I recently discovered this wonder of balsamic glaze which makes every salad look so pretty! Season with some salt and pepper. Enjoy!
If you are looking for more beet recipes, check out Beet Pilaf made in the pressure cooker.
Beet & Mozzarella Salad (with Pressure Cooker Beets)
- ½ lb Fresh mozzarella
- 4 ounces Precooked Beets
- 4 Fresh basil leaves
- Extra virgin olive oil for drizzling
- Balsamic glaze
- Black pepper (optional)
- Slice the fresh mozzarella and precooked beets into ½-inch slices.
- Alternate slices of beet and mozzarella on top of each other.
- Place basil leaves as desired. Drizzle extra virgin olive oil and balsamic glaze on top. Sprinkle some black pepper.
- Beet & Mozzarella salad is ready.
- To cook beets, see how to cook beets in the pressure cooker.
- If you don't have balsamic glaze, you can use balsamic vinegar.
- You can also layer tomatoes to make this a beet, tomato and mozzarella salad.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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