Beet Salad With Spring Greens And Walnuts

By á-170456

Ingredients

• 4 medium beets gently washed, and trimmed
• 3 tablespoons balsamic vinegar
• 2 tablespoons walnut oil
• 1 teaspoon Dijon mustard
• 1/4 cup shelled walnuts in halves or pieces
• 2 ounces Roquefort or blue cheese
• 4 servings mixed spring salad greens

Details

Servings 6

Preparation

Step 1

In a 3-quart or larger pressure cooker, place whole beets on the steaming trivet with 1/2 cup of water in the bottom of the cooker.

Close the lid and bring pressure to the second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at the second red ring and cook for 10 to 14 minutes depending on the size of the beets.

Off heat, allow the pressure to subside naturally.

Cool beets, slip off their skins and cut into julienne strips.

Mix balsamic vinegar and mustard together. Slowly add the oil while whisking to make a vinaigrette. Toss the beets in the vinaigrette to coat them.

Arrange greens on each plate and place beets on top. Just before serving, crumble Roquefort over each serving and garnish with walnut pieces.

This recipe yields 6 servings.