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Ingredients
  • 4  medium-sized red beets
  • 1 cup water
  • 2 tablespoons  extra-virgin olive oil
  • 2 tablespoons  balsamic vinegar
  • 1 teaspoon  Dijon mustard
  • 1 large tomatoes, chopped
  • 1 cup  cherry tomatoes, halved [I used yellow cherry tomatoes]
  • 1 cup baby arugula
  • 1 to 2 ounces Cambazola, gorgonzola, or blue cheese
  • ½ teaspoon  kosher salt
  • ¼ teaspoon  freshly ground black pepper
  • In your Instant Pot
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