A salad to make on Sunday for lunch during the work week.
This is my Sunday Instant Pot salad to make for the week ahead. I’ll cook a couple of sweet potatoes and beets on Sunday to make colorful salads for fast weekday lunch. You can make a batch of sweet potatoes and a batch of beets and use them for other salads and spreads. I like to make a beet hummus and a poke style sweet potato salad.
Good Grains and Roots Salad
1/c cup cooked, bulgur, quinoa, or farrow (prepared according to package instructions)
1/4 cup, parsley, chopped fine
fresh lemon to taste
salt to taste
1 Okinawan sweet potato
1/2 cup sliced cherry tomatoes
1/2 ripe avocado, cubed
salad green mix, arugula, spinach
Good olive oil
squeeze of fresh lemon
The cook times are different for beets and sweet potatoes, so although the method is the same, I haven’t had much success in cooking them together. The beets cook faster than sweet potatoes.
Method: 1 cup water in the bottom of the pot, place product on a steamer basket. Setting: High pressure, quick release after 5 minutes.
Sweet Potato: cook time 15 -30 minutes depending on the size of the potato
Beets: cook time 15 – 25 minutes depending on the size of the beet (keep 1″ of root and stem on the beet, to prevent bleeding.)
I like to cook the tops and stems by placing them on the beets in the IP.
Method: prepare the grains by mixing with parsley, lemon and salt. Dice chilled beets, beets, arrange over salad greens with grains, tomatoes, avocado. Drizzle with olive, squeeze of lemon and salt. Garnish with almonds.