Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.89
from
9
votes
Beet & Mozzarella Salad (with Pressure Cooker Beets)
A delicious and elegant caprese salad with fresh beets and mozzarella cheese.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Italian
Keyword:
beet salad, instant pot beets
Diet:
Gluten-free, Low Carb, Nut-free, Vegetarian
Method:
Instant Pot/Pressure Cooker
Servings:
2
Author:
Meeta Arora
Ingredients
1/2
lb
Fresh mozzarella
4
ounces
Precooked Beets
4
Fresh basil leaves
Extra virgin olive oil
for drizzling
Balsamic glaze
Black pepper
(optional)
Instructions
Slice the fresh mozzarella and precooked beets into 1/2-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.
Notes
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.
Nutrition
Calories:
115
kcal
|
Carbohydrates:
8.5
g
|
Protein:
3
g
|
Fat:
8.4
g
|
Saturated Fat:
1.8
g
|
Cholesterol:
4
mg
|
Sodium:
87
mg
|
Potassium:
177
mg
|
Fiber:
12
g
|
Sugar:
58
g
|
Vitamin A:
100
IU
|
Vitamin C:
3.3
mg
|
Calcium:
10
mg
|
Iron:
0.5
mg