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Add a photoServings: 6
Ingredients
- 4 med beets gently washed, and trimmed
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. walnut oil
- 1 tsp Dijon mustard
- 1/4 c. shelled walnuts in halves or possibly pcs
- 2 ounce Roquefort or possibly blue cheese
- 4 x servings mixed spring salad greens
Directions
- In a 3-qt or possibly larger pressure cooker, place whole beets on the steaming trivet with 1/2 c. 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 min depending on the size of the beets.
- Off heat, allow the pressure to subside naturally.
- Cold beets, slip off their skins and cut into julienne strips.
- Mix balsamic vinegar and mustard together. Slowly add in 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 pcs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 76 | 80% |
| Total Fat 8.68g | 11% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 182mg | 8% |
| Potassium 27mg | 1% |
| Total Carbs 1.85g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.25g | 1% |
| Protein 2.4g | 4% |
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