A colorful and creamy beet and corn salad. This summer salad is perfect for parties and potlucks. Learn how to cook beetroot and corn in your Instant Pot to make this colorful salad.
Last week, I posted the yellow split peas curry from my cookbook. I am happy to share another recipe from my Instant Pot Vegetarian Cookbook and this time it is the creamy beet and corn salad. I love filling and crunchy salad. This beets salad is my all time favorite. The combination of beets, corn, and mayo makes it a perfect crowd pleaser.
My Cookbook | Instant Pot Vegetarian Cookbook
Before getting in the recipes, let me share about my new book, Instant Pot® Vegetarian Cookbook, coming out on June 18, 2019! The book is all about 75 healthy vegetarian recipes from around the world all made in Instant Pot. I truly can’t wait to see it out in the world soon.
I have dedicated chapters for vegetables and sides, soups, beans and legumes, rice and pasta, other grains, and desserts – all eggless. Each and every recipe comes with nutrition information as well. So it is easy for you to count the calories. Please do check out the book on Amazon
Cooking beets and corn in Instant Pot:
Both beets and corn have different cooking times; still, you can cook them together. Corn cooks in 3 to 4 minutes whereas beets need 8 minutes. You can place them both in the steamer rack and set the time to 4 minutes and cook them together. Release the pressure quickly and remove the corn and close the lid and cook the beets for four more minutes and release the pressure immediately.
The idea here is to cook the vegetable with faster cooking time first. Release the steam and remove the veggie and then continue cooking with the other one. You can mix and match different vegetables and prepare accordingly. Depending upon your texture and tenderness preference, adjust the timing.
Make it a filling meal:
You can add any grain like barley, farro, quinoa, bulgur wheat or beans of your choice to this salad and make it a filling meal. Also, you can also use this salad as a filling in your wrap. Please find the cooking times for other grains and beans on my cookbook and also I have quite a few salads in my book. You can pre-order your copy today here – Pre-order Link.
Now without any further delay, here is the beet and corn salad recipe. Check out the detailed video and the written recipe below.
Ingredients:
- 1 lb beetroot, either two medium ones or 4 small ones, edges trimmed and peeled
- 1 corn on the cob, husks removed and thoroughly washed
- ¼ cup onion, finely chopped
- 1 tsp Kosher salt
- 1 tsp sugar
- 2 tsp lemon juice, freshly squeezed
- 3 tbsp mayonnaise
- 1 tbsp extra virgin olive oil
- 1 tsp lemon zest
- ¼ cup cilantro, finely chopped
- 1 tsp freshly ground pepper
Steps:
Cook the Beets & Corn:
- Place the whole beets and corn on the steamer rack. Pour 1.5 cups of water to the inner pot of the Instant Pot and place the trivet.
- Then place the steamer rack with beet and corn. Close the lid and make the sure the vent is in the sealing position — Cook the vegetables at high pressure, manual mode for 4 minutes. Quickly release the pressure and remove the corn carefully using a tong.
- Close the lid again, and make sure the vent is in the sealing position. Now cook the beets high pressure, manual mode for 4 minutes.
- When the cooking is complete, release the pressure quickly. Carefully remove the beets from the steamer rack and let it cool for about 30 minutes.
Assemble the Salad:
- Remove the corn kernels using a knife or using any kernel remover. Cut the beets into small pieces.
- In a mixing bowl, add the cut beets, corn kernels, onion, sugar, salt, olive oil, lemon zest, lemon juice, mayonnaise, cilantro, and ground pepper. Mix thoroughly.
- Refrigerate it for an hour and serve chill.
Recipe Notes-
- You can use your preferred mayo for this recipe also make it vegan by adding vegan mayo.
- Skip the mayo and make it a light salad. Just add 1/2 more tbsp of olive oil in that case.
- Sugar is optional.
- Adjust the salt and pepper, according to your preference.
Creamy Beet and Corn Salad
Equipment
- Instant Pot
Ingredients
- 1 lb beetroot either two medium ones or 4 small ones, edges trimmed and peeled
- 1 corn on the cob husks removed and thoroughly washed
- ¼ cup onion finely chopped
- 1 tsp Kosher salt
- 1 tsp sugar
- 2 tsp lemon juice freshly squeezed
- 3 tbsp mayonnaise
- 1 tbsp extra virgin olive oil
- 1 tsp lemon zest
- ¼ cup cilantro finely chopped
- 1 tsp freshly ground pepper
Instructions
Cook the Beets & Corn:
- Place the whole beets and corn on the steamer rack. Pour 1.5 cups of water to the inner pot of the Instant Pot and place the trivet.
- Then place the steamer rack with beet and corn. Close the lid and make the sure the vent is in the sealing position — Cook the vegetables at high pressure, manual mode for 4 minutes. Quickly release the pressure and remove the corn carefully using a tong.
- Close the lid again, and make sure the vent is in the sealing position. Now cook the beets high pressure, manual mode for 4 minutes.
- When the cooking is complete, release the pressure quickly. Carefully remove the beets from the steamer rack and let it cool for about 30 minutes.
Assemble the Salad:
- Remove the corn kernels using a knife or using any kernel remover. Cut the beets into small pieces.
- In a mixing bowl, add the cut beets, corn kernels, onion, sugar, salt, olive oil, lemon zest, lemon juice, mayonnaise, cilantro, and ground pepper. Mix thoroughly.
- Refrigerate it for an hour and serve chill.
Video
Notes
- You can use your preferred mayo for this recipe also make it vegan by adding vegan mayo.
- Skip the mayo and make it a light salad. Just add 1/2 more tbsp of olive oil in that case.
- Sugar is optional.
- Adjust the salt and pepper, according to your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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