Clean the beets to remove any dirt by scrubbing them. Trim and discard the roots and stems.
Add 1 cup of water to the Instant Pot. Place a steamer basket and place all the beets in that. Close the lid and pressure cook for 20 minutes. Wait 5 minutes, then release pressure.
Open the lid and insert a knife through one of the beets to check if they're done. If the beets are not tender, pressure cook for a few more minutes.
When done, transfer to a non-staining cutting surface. Wear gloves and peel them. Cut into wedges.
Prepare Salad
Make dressing: Combine all ingredients listed under dressing in a mason jar. Close the lid and shake vigorously until the dressing is well combined. Keep it aside while you assemble the salad.
Assemble salad: On a large platter or salad bowl, layer the spring mix greens. Top that with beet wedges, sliced apples, matchstick carrots, goat cheese, pecans or walnuts.
Dress salad: Shake the dressing one more time, then drizzle half of it slowly over the salad. Reserve the rest on the side.
Video
Notes
Wear gloves: Beets stain everything, so make sure to wear gloves and peel the beets on a surface not prone to stains.
Goat cheese: Purchase a whole goat cheese log for the best flavor. Goat cheese crumbles are not as flavorful and coated in excess starch.
Toss gently: Give the salad a gentle toss to prevent the color of the beets from staining the remaining ingredients. This makes for a prettier presentation.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.