One Unexpected Ingredient Is the Secret to the Best Beet Salad

1. Preheat air fryer to 375°F. In a large bowl toss bread with 3 Tbsp. of the oil, the salt, and pepper. Working in batches as needed, arrange in a single layer in air-fryer basket. Air-fry, stirring twice, until croutons are golden, about 5 minutes. Meanwhile, in a small bowl combine vinegar and currants; set aside.

2. Place a steamer basket in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Cut ½ inch off the top of the garlic bulb. Leaving bulb whole, remove any loose, papery outer layers. Place beets and bulb in the steamer basket; lock lid. Set cooker on high pressure to cook 18 minutes. Let stand to release pressure naturally, 15 minutes. Release remaining pressure. Open lid carefully.

3. Peel beets under cool running water. Cut beets into bite-size wedges; place in a medium bowl. Drain currants; reserve vinegar. Add currants to beets. Season with additional salt and pepper.

4. For dressing, squeeze garlic cloves from bulb into a large bowl; mash with the back of a spoon until smooth. Whisk in reserved vinegar and remaining 3 Tbsp. oil. Add spinach, arugula, and croutons; toss to coat. Add beets and currants; toss to combine. Serve with cheese slices.

How to Make Beet Salad Ahead

Prepare croutons as directed; let cool. Store in an airtight container at room temperature up to 2 days. Prepare remaining salad components as directed. Place in separate airtight containers; chill up to 5 days. Let ingredients stand at room temperature 30 minutes before assembling salad.