- Select “Manual” and cook under “High Pressure” for about 24 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer the beets onto a cutting board to cool slightly.
- Carefully, remove the peel of the beets and cut into wedges.
- In a bowl, add the beets, butter, salt, and black pepper and gently toss to coat.
- Divide the spinach onto serving plates and top with beet wedges.
- Garnish with feta and serve.
Nutrition Information per Serving:
Calories: 94
Fat: 4.2 grams
Carbohydrates: 12 grams
Protein: 3.3 grams
