Beet and Egg Salad

Adapted From Bon Appetit

Serves 6

Time: 20-30 min. 

6 eggs

6 beets

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!