Instant Pot Golden Beet and Farro Salad

April 30, 2019

Instant pot golden beet and farro salad cooks together under high pressure for 10 minutes. While the pot naturally pressure releases, chop some sun-dried tomatoes, cucumbers, and red onion. Serve the beets on top of the farro salad with a little whipped feta on the side. Salty, sweet, and nutritious all at once!

Instant Pot Golden Beet and Farro Salad with whipped feta | Sarcastic Cooking

After making two cookbooks, a grand total of 135 recipes, in my Instant Pot, I have said to numerous people that this device and I are going to get a trial separation. I have somehow become a walking, talking ad for a device that pays me nothing to say all the good things I have to say about it.

I have been talking about his break up for months. It hasn’t quite stuck or even started yet. Every week comes around and I cannot help but turn to the old IP or Crock Pot Express Crock. I can’t quit you!

It’s just so easy!

When I got the craving for beets a few days ago, I didn’t even for a second think to turn the oven on nor did I have the patience to wait an hour for them to bake. I knew it would take less time and be way easier if I just tossed them into the Instant Pot.

Instant Pot Golden Beet and Farro Salad | Sarcastic Cooking

Did you know that you can cook more than one thing at a time in the Instant Pot?

I mixed the farro and water together in the pot, then placed the steam trivet right on top. Arrange the beets on the trivet. Pressure cook on high pressure for 10 minutes and boom! You end up with perfect farro and tender steamed beets.

The farro does get a little yellow on top, so if you were using regular beets, the farro might turn slightly pink. Regardless, it still tastes phenomenal.

I made a little batch of whipped feta to go on the side of the salad and beets because I can never be too healthy. It adds the right salty bite to the dish. If you don’t feel like dealing with the food processor, feel free to just add some crumbled feta to the top of the salad at the end.

Golden Beet and Farro Salad with Whipped Feta | Sarcastic Cooking

Other than the whipped feta, I think Instant Pot Golden Beet and Farro Salad is sadly another testament to why I cannot go a week without firing up the old pressure cooker. You really got a hold on me, IP.

Instant Pot Golden Beet and Farro Salad with whipped feta | Sarcastic Cooking

Instant Pot Golden Beet and Farro Salad

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Time to Come to Pressure: 15 minutes
Total Time: 35 minutes

Golden beets and farro cooked together at the same time in the Instant Pot. The farro is mixed with cucumbers, sun-dried tomato, and red onions. Serve the salad and beets on top of easy whipped feta. Top it off with some lemon juice, olive oil, and smoked paprika.

Ingredients

  • 1 cup farro, rinsed
  • 1 1/2 cup water
  • 3 small golden beets, greens removed and cut into quarters
  • 2 small Persian cucumbers, diced
  • 2 tbsp diced red onion
  • 1/4 cup sun-dried tomatoes
  • juice from 1/4 lemon
  • 1/2 tsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • 6oz feta cheese
  • 1 tsp heavy whipping cream
  • 1/4 tsp lemon juice

Instructions

  1. Add the rinsed farro along with the water to the Instant Pot. Insert the steam trivet right into the farro and water. Arrange the beets on top of the trivet. Seal the lid with the steam vent in the sealed position. Press Pressure Cook, high pressure. Use the -/+ buttons to adjust the time until the display reads 10 minutes.
  2. While the beets and farro cook, add the feta, heavy cream, and lemon juice to a food processor. Puree until smooth, scraping down the sides as needed.
  3. When the timer sounds, allow the pressure to naturally release for 10 minutes. If the float valve hasn't fallen after 10 minutes, release any remaining pressure manually.
  4. Lift the trivet out of the farro and transfer the beets to a cutting board. Fluff the farro with a fork. Season with salt, pepper, and paprika. Mix in the vinegar, lemon juice and olive oil. Toss to combine.
  5. Use a kitchen towel or paper towel to gently rub the skin off of each beet segment.
  6. Add a heaping tbsp of whipped feta to each plate. Top with farro and then beets. Season with a little more salt, pepper, and paprika on top.

Notes

To cook the beets in the oven, preheat to 425 degrees F. Wrap each beet in foil. Bake for 40-45 minutes until fork tender. Let cool completely in the foil until they are easy to handle. Remove the foil, then use a paper towel to rub off the beet skin. Slice into 4 and then serve.

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