Beet Salad With Spring Greens And Walnuts

Recipe Ingredients

4		Beets - gently washed, (medium)
		And trimmed
3 tablespoons	45ml	Balsamic vinegar
2 tablespoons	30ml	Walnut oil
1 teaspoon	5ml	Dijon mustard
1/4 cup	36g / 1.3oz	Shelled walnuts in halves or pieces
2 oz	56g	Roquefort or blue cheese
4		Mixed spring salad greens

Recipe Instructions

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.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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