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

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