I cook the beets in an Instant pot, but you can also boil them.
If using an instant pot, add a few inches of water, put the whole beets in the bottom and cook on high pressure for 12 minutes.
Let the release naturally.
Once done, run under cool water and massage gently or use a peeler to get the skins off.
Dice into bite-sized pieces and let cool.
While the beets are cooking, mix together the shallots, oil, vinegar and salt/pepper in a small bowl. You can make a little extra for dressing.
Once the beets are cool, mix them into the dressing and top with chopped nuts.
Store in the refrigerator for a few hours.
When you're ready to eat the salad, season the salmon with salt and pepper.
Heat 1 Tbsp. oil in a skillet over medium-high heat until hot and simmering.
Cool the salmon, skin side up, until golden brown and crisp (about 4 min.).
Carefully flip the fillets and reduce the heat to medium.
Continue cooking until done to your liking (about 4-5 min more).
To assemble the salad, mix 2-3 cups of greens, baby spinach, arugula in a large salad bowl.
Top with marinated beets, extra dressing, extra nuts and the salmon fillets.
Add any roasted or raw veggies you have and then top with feta or goat cheese!
