Potato and Beet Salad with Radicchio and Feta
This potato and beet salad with radicchio and feta cheese is a perfect comfort dish with a tangy flavor, ideal for quick meals.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main Ingredients
- 2 medium beets roasted and diced
- 3 medium potatoes boiled and diced
- 2 cups radicchio chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Toss the beets on a baking sheet and roast until tender, about 30 to 40 minutes.
- While beets roast, boil your potatoes in salted water. Test with a fork after about 15 to 20 minutes. When fork tender, drain and let cool.
- Once beets and potatoes are done, dice them into bite-sized chunks.
- In a large bowl, toss together roasted beets, boiled potatoes, and chopped radicchio.
- Drizzle olive oil and balsamic vinegar over the mix. Add salt and pepper to taste, tossing gently to coat.
- Top with crumbled feta cheese right before serving.
Notes
Serve chilled or at room temperature, perfect for quick meals.