Beet and Egg Salad
Adapted From Bon Appetit
Time: 20-30 min.
1/4 red onion
1/4 c apple cider vinegar
1 T coarse dijon mustard
1 T chopped dill
toasted bread to serve.
I love the pickled beets with the eggs.
First I cooked the eggs in the instant pot for 10 min on high pressure with about 1 c water.
Then I put the beets in for 5 minutes on high pressure with about a 1 1/2 c water. Let them sit for about 10 minutes before releasing the pressure.
I took some red onion, apple cider vinegar, dijon mustard, honey, dill and mixed it with the beets and let it sit for a minute.
Slice the egg, put it on some toasted bread and spoon the beet salad over top. So good!