Tomato Beet Salad by Pressure Cooker Convert

beets, red onion, goat cheese, apple cider vinegar, water, pickling spices, sugar, salt, heirloom cherry tomatoes, candied pecans, olive oil, salt and pepper


– 7-8 beets (about 1-1/4 to 1-1/2 pounds), leaves trimmed with 1/2in of stems left on top
– 1 medium red onion, thinly sliced
– 1 4-ounce package goat cheese
– 1 cup apple cider vinegar (can use a mixture of apple cider vinegar and sherry vinegar)
– 1 cup water
– 2 teaspoon s pickling spice
– 2 tablespoons sugar
– 1/2 teaspoon salt
– 1 pint heirloom cherry tomatoes (regular will work), halved
– 2 ounces of pre-made candied pecans (available at most markets, optional)
– 2 tablespoons olive oil
– Salt & Pepper to taste


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