This savory, easy beet feta salad with garlicky crispy walnuts takes no more than ten minutes to put together using beets cooked in the Instant Pot. A perfect and colorful combo of the earthiness of the beets plus salty and sour notes.
Don't have a dehydrator? Prepare the walnuts as directed up to step 3. Spread the walnuts evenly on a rimmed baking sheet. Roast the walnuts at 350 degrees F for 6-8 minutes, then remove a nut, let it cool, and taste for crispness. Don't let them go any longer or they may burn - and burned walnuts smell terrible! Let your taste be your guide for this, because the roasting time can vary depending on your oven, the size of the walnuts, etc.