Beet Salad with Blue Cheese and Walnuts Pressure Cooker Recipe

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Recipe Category: Salad

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Beet Salad With Blue Cheese And Walnuts Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure

  • 1½ pounds beets (about 4, 4 inches in diameter, 5 to 6 ounces each), any variety
  • 2 cups water
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 8 cups loosely packed baby spinach or mixed baby greens
  • sea salt and freshly ground black pepper
  • 6 ounces firm blue cheese, shredded on the large holes of a box grater
  • ½ cup finely chopped toasted walnuts

Method

  1. Leave the root tail and a 2-inch stem on the beets; scrub with a brush
  2. In a 5- to 7-quart pressure cooker, place a trivet and steamer basket in the bottom and arrange the beets in the basket
  3. Add the water
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 15 minutes
  8. In a salad bowl, combine the vinegar, lemon juice, mustard, and oil
  9. Whisk to combine
  10. Season with salt and pepper to taste
  11. Set aside
  12. Remove the pot from the heat
  13. Open the cooker with the Quick Release
  14. Be careful of the steam as you remove the lid
  15. The beets should be tender when pierced with the tip of a knife
  16. Transfer the beets to a plate to cool
  17. Trim off the roots and stems with a paring knife
  18. Slip the skins off with your fingers; they should peel away easily
  19. Rinse under cold running water and drain
  20. Cut the beets in half vertically and then each half into 4 wedges
  21. When ready to serve the salad, toss the greens with vinaigrette, along with a couple of large pinches of salt and several grinds of pepper
  22. Divide the greens among 4 plates
  23. Arrange the wedges of each beet on top of each plate of greens
  24. Sprinkle each with one quarter of the blue cheese and 2 tablespoons walnuts
  25. Serve immediately

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