Green Bean Beet Salad with Blue Cheese Vinaigrette

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Green Bean Beet Salad with Blue Cheese Vinaigrette is perfect for the holiday season, making it a fantastic choice for those seeking a flavorful, vibrant, and healthy dish.
Green Bean and Beet Salad with Blue Cheese Vinaigrette

Green Bean Beet Salad with Blue Cheese Vinaigrette makes it a fantastic choice for those seeking a flavorful, vibrant, and healthy dish.

This is such a pretty salad, and it is perfect for the holiday season. Red beets, green beans sparkling cranberries are healthy and delicious.

Using the Instant Pot

The Instant Pot is a wonderful tool for cooking beets. Since pressure cooking depends on the thickness of the food, and beets come in different sizes, it’s important to try to cook beets of the same relative size with each other. Use a tape measure to measure the circumference of the beets.

The following table courtesy of  Amy and Jack Pressure Cooker Recipes shows the cooking times for beets in the Instant Pot. Yes, you must measure the beets. If you don’t have a tape measure, you can use a ruler and the formula to get the circumference. Circumference = D * π (Diameter times Pi).

512.711 – 15
5.513.9714 – 18
615.2417 – 21
6.516.5118 – 23
717.7820 – 25
7.519.0524 – 28
820.3227 – 31
8.521.5930 – 34
922.8632 – 36

Saving Energy

We are all about saving energy and water. The green beans can steamed using the same water the beets were steamed in. No, they will not get red. Use tongs or a slotted spoon to remove the beets. If you want to be even more efficient, leave the water in the Instant Pot until it’s cold and use it to water your plants. They will love you for giving them extra nutrients!

Using a Mandoline

Please be careful when using your *mandoline. They are very sharp. Your mandoline probably comes with a safety holder. Please use it, and if you have cut-resistant gloves, use those, too. Have I scared you enough?

Why use a mandoline instead of canned, julienned beets? Canned beets can sometimes be a bit too soft or salty. Steamed beets taste so much better, not like dirt. If you don’t have a mandoline, you could thinly slice the beets, and then slice them into matchstick pieces.

Make It Ahead

Another reason Green Bean and Beet Salad is great for the holidays is that you can cook the vegetables the day before, refrigerate them, and then complete the salad before serving time. To keep the green beans green, don’t store them with the beets. Store the green beans in a separate container.

Green Bean and Beet Salad with Blue Cheese Vinaigrette Recipe

Green Bean and Beet Salad with Blue Cheese Vinaigrette

Green Bean Beet Salad with Blue Cheese Vinaigrette is perfect for the holiday season, making it a fantastic choice for those seeking a flavorful, vibrant, and healthy dish.
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling: 2 hours
Total Time: 3 hours 5 minutes
Servings (slide to adjust): 8
Course: Salad
Cuisine: American
Diet: Gluten Free
Difficulty: Moderate
Newsletter: 2023-10-31
Allergen: Dairy
YouTube: 2023-10-31
Calories per serving: 223kcal

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  • 12 ounces Green Beans, fresh
  • 16 ounces Beets

~~ — Vinaigrette — ~~

If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate’s pantry. These and other links are there for your convenience.
Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.


  • Mise en Place
    Green Bean and Beets Salad Mise
  • 12 ounces Green Beans
    Cut off the tops of the green beans and split them in half lengthwise. Set them aside.
  • 16 ounces Beets
    Remove the tops from the beets, Put a steamer in the Instant Pot, and cook the beets for 15 to 30 minutes, depending on size (see chart above). Use quick release.
  • While that happens, set up an ice bath by putting ice and water in a bowl large enough to put the steamer.
  • Remove the beets without removing the water. Put the beans in the steamer and set the Instant Pot for 2 minutes. Use the quick-release method.
  • Immediately plunge the beans in the ice bath to stop the cooking process. Remove the beans from the bath and put them in a bowl when the beans are cold.
  • When the beets have cooled enough to handle, remove the skins.
  • Using the julienne cutter of your mandoline, carefully julienne slice the beets. You could refrigerate the vegetables until you are ready to serve. Use separate containers so the green beans don’t become pink.


  • 1/4 teaspoon Dry mustard, 1 teaspoon Sunny Paris, 2 tablespoon Red wine vinegar, 1/2 cup Olive oil
    Put the mustard and Sunny Paris in the bottom of a small bowl. Add the vinegar and whisk until the mustard is dissolved. While whisking, slowly drip the olive oil into the bowl and continue whisking until all the oil is used and the vinaigrette has thickened.
  • 2 tablespoon Blue cheese
    Add the crumbled blue cheese and whisk it in as well.
  • 2 tablespoon Cranberries, 1 teaspoon Black pepper
    Put the green beans and beets in a large bowl. Pour the dressing over, add the cranberries and toss well. Put the salad in a nice serving dish and garnish is with freshly cracked black pepper.


Serving: 124gCalories: 223kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 209mgPotassium: 379mgFiber: 6gSugar: 5g
I am not a certified nutritionist or registered dietitian and any nutritional information on should only be used as a general guideline.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

How to Cook Beets in the Instant Pot Transcript


Okay, welcome to The Good Plate.
Today we’re going to learn how to cook beets in an Instant Pot.
Now as you can see, these beets are large and
you have to, the Instant Pot
depends on the mass of the food.
So yes, we’re talking about science. This is a wonderful thing.
Okay, so here we have a
representative beets and we have a ruler.
And if I look at this ruler, I need to, what I need to
find out is I need to find out what this circumference is.
So our conference is this round.
Now I don’t have my tape measure.
Otherwise I would use that, but I don’t have it.
I couldn’t find it this morning.
And I said, oh, this is a good idea to teach some math. Remember geometry class?
Okay, there we go.
So this one is about, we eyeball it.
It’s a little under, it’s about five inches. So what are we going to do?
We’re going to say five times pi.
And pi is a constant at math in mathematics.
And as you know, we do the pi day every year, which is March 14th.
So pi is 3.14.
So you can estimate this because it doesn’t have to be precise,
but you can estimate this is five times three, which is 15.
So the diameter of this, well, plus one or it’s
actually about, it actually comes out to be 17.
I did in the calculator.
Anyway, that’s how you do this. And then what we’re going
to do is we’re going to put these into the Instant Pot.
And we will set them for a certain amount of time per beet.
A nine inches circumference beach takes 30 minutes.
Now we’ve determined that these are 17.
So we’re going to put these at 45 minutes in the Instant Pot.
And then we’ll turn out just absolutely perfect.
You can check the website for the chart.
Okay, that’s it.

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