Ingredients
- 6 beets (about 3 pounds)
- 3 (3-inch) orange rind strips
- ½ cup fresh orange juice
- 2 tablespoons cider vinegar
- ¼ cup sliced green onions
- 2 tablespoons brown sugar
- 2 teaspoons grated orange rind
- 2 teaspoons Dijon mustard
- 4 cups gourmet salad greens
- orange rind strips (optional)
Make it step by step
- Trim roots and stems from beets; scrub with a brush.
- Peel beets.
- Cut beets in half lengthwise; cut into ¼-inch-thick slices.
- Place beets, 3 orange rind strips, orange juice, and vinegar in a 6-quart pressure cooker.
- Close lid securely; bring to high pressure over high heat (about 4 minutes).
- Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes.
- Remove from heat; place pressure cooker under cold running water.
- Remove lid.
- Drain mixture in a colander over a bowl, reserving 1 cup cooking liquid.
- Discard the 3 orange rind strips.
- Combine 1 cup reserved cooking liquid, beets, onions, sugar, grated orange rind, and mustard in a bowl; toss gently.
- Place 1 cup greens on each of 4 plates; top with beet mixture.
- Garnish with additional orange rind strips, if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.