This simple beet salad is perfect served with gefilte fish, Shabbat lunch, or whenever you just want to take a prepared dish out of the fridge to serve at room temperature. You can make this a few days in advance, but add the remaining mint leaves before serving. If making without an Instant Pot, wrap the beetroot in foil and bake for 50 - 60 minutes until tender when pierced with a sharp knife.

Recipes both adapted from The Instant Pot Kosher Cookbook, Sterling Epicure

Method

• Place the water into the inner pot and insert the steam rack. Place the beetroot on top. Secure the lid, ensuring that the steam release handle is in the Sealing position.
• Press the Pressure Cook button and set the cooking time for 30 minutes.
• When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
• Remove the beetroot to a colander and let them cool for 10 minutes.
• Use gloved hands to rub the skins off the beets.
• Cut the beetroot into 2.5cm cubes and place into a large serving bowl.
• Meanwhile, place the oil, orange juice, red onions, half of the mint leaves, 1 tablespoon of water, and the salt and pepper into a small bowl and whisk well.
• Add the orange pieces and stir. Add to the beets and mix well. When ready to serve, add the remaining mint leaves.