medium beets - (abt 1½ lbs) trimmed
tablespoons red wine vinegar
tablespoons walnut oil
cup shelled walnuts in halves or pieces
ounces Danish blue cheese crumbled
In a 4-quart or larger pressure cooker, place whole beets on a trivet with 1/4 cup water. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 to 12 minutes, depending on age and size of beets. Remove from heat and use Natural Release Method. Remove beets and allow them to cool. Peel and julienne beets. Mix red wine vinegar and walnut oil together in bowl. Add beets and stir to mix. Cover and refrigerate until chilled. When chilled, toss with crumbled Danish blue cheese and walnuts. This recipe yields 6 servings.