Yield: 7 servings
Preparation Time: 15 minutes
Cooking Time: 24 minutes
Ingredients:
- 1 ¾ pounds medium beets, trimmed
- 2 tablespoons butter, melted
- Salt and freshly ground black pepper, to taste
- 8 cups fresh baby spinach
- 2 tablespoons crumbled feta cheese
Directions:
1. Arrange a steamer basket in the bottom of the Instant Pot and pour in one cup of water.
2. Place the beets in the steamer basket.
3. Secure the lid and place the pressure valve to the “Seal” position.
4. Select “Manual” and cook under “High Pressure” for about 24 minutes.
5. Select “Cancel” and carefully do a “Quick” release.
6. Remove the lid and transfer the beets onto a cutting board to cool slightly.
7. Carefully, remove the peel of the beets and cut into wedges.
8. In a bowl, add the beets, butter, salt, and black pepper and gently toss to coat.
9. Divide the spinach onto serving plates and top with beet wedges.
10. Garnish with feta and serve.
Nutrition Information per Serving:
Calories: 94
Fat: 4.2 grams
Carbohydrates: 12 grams
Protein: 3.3 grams
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