Place 1 cup of water in the bottom of your Instant Pot. Insert the steamer trivet. Wrap the beet in foil. Place on the trivet. Secure the lid and place the valve in the closed position. Set to High Manual Pressure for 40 minutes. Quick release. Let beet cool completely before handling. I usually just put it right in the fridge still in foil.

Heat about 2 inches of oil in a large, heavy-bottomed Dutch oven or pot until 330 degrees F.

Set up three shallow pie dishes. In the first one, mix together egg, milk and salt and pepper. In the second one combine flour, salt and pepper. In the third one mix together the breadcrumbs, cheese, salt and pepper.

Dip the dried off cheese balls into the egg mixture, the flour mixture, the egg again, the flour again, and then finally the breadcrumbs. Transfer each breaded cheese ball to a nearby baking sheet or plate until ready to fry.

Once the oil reaches 330 degrees, drop 4 balls at a time into the hot oil. Toss around for a few seconds to ensure they don't stick. Keep a close eye, the second you see any cheese oozing out into the oil, remove that ball. Transfer fried balls to a paper towel lined plate.

Use a few paper towels or a kitchen towel you don't care about to peel back the skin from the cooled beet. Once peeled, thinly slice. 

Assemble salad ingredients, everything except the cheese balls. 

Mix the balsamic vinegar, lemon juice, oil, salt and pepper together in a small mixing bowl.

Toss salad together with a little of the vinaigrette. Top salad with the cheese balls and a little drizzle more of the vinaigrette. Serve right away. Best day of.