Beet Salad with Koops’ Dijon Mustard - Koops Mustard

Beet Salad with Koops’ Dijon Mustard


  • Beets
  • Beet greens
  • Avocado oil
  • Sea salt
  • Garlic cloves
  • Coconut aminos
  • Apple cider vinegar
  • Koops’ Dijon Mustard
  • Paprika
  • Salt
  • Pepper

35 minutes

total time


  • Wash and chop beet greens.
  • Sauté for about 2 minutes with avocado oil, sea salt and 1 crushed garlic clove until wilted.
  • Wash and peel beets.
  • Slice beets ¼ inch thick and toss them in the instant pot. Alternatively, you can steam them until they are 50% cooked and then transfer them to a regular stove-top pot.
  • Cover the beets with ½ cup coconut aminos, ½ cup water, 2 tbsp apple cider vinegar, 1 tsp Koops’ Dijon Mustard, 1 crushed garlic clove and ½ tsp smoked paprika. Sprinkle salt and pepper to taste.
  • Cook on high pressure for 9 minutes or simmer on the stovetop until tender.
  • Toss with sautéed greens and enjoy!

This beet salad can’t be beat. Check out the recipe and stock up on Koops’ Dijon Mustard to make the truly un-beet-able dressing that tops it off. Courtesy of Instagram User @TheFamilyFoodProject

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