Tiny beets, young greens, goat cheese, and toasted walnuts make an elegant salad, especially when tossed with a raspberry vinaigrette. Serve it for a special dinner.
SERVES 6
INGREDIENTS:
- 1 cup water
- 16 baby beets, preferably in a variety of colors, trimmed and scrubbed
- 1 cup canola oil
- ½ cup raspberry vinegar
- 1 small shallot, finely chopped
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 cups mesclun
- 1½ cups crumbled goat cheese
- 1 cup toasted walnuts
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and put the beets in the basket. Lock the lid in place and cook at high pressure for 12 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Insert the sharp tip of a knife into the center of a beet to make sure it is cooked through; the knife should go all the way through without resistance. If they are not done, leave them in the steamer basket, replace the lid, and allow them to steam off the stove top for an additional 5 minutes. Let cool while you make the dressing.
- In a small bowl, whisk together the oil, vinegar, shallot, sugar, salt, and pepper until blended. Peel the beets and quarter them. Pour some of the dressing over the beets and toss to coat.
- Arrange the salad greens in a large bowl, pour some of the dressing over the greens, and toss until the leaves are coated.
- Arrange salad greens on individual plates, top with the beets, and sprinkle with the crumbled goat cheese and walnuts. Serve any leftover dressing on the side.
NOTE:
- If baby beets are not available, it’s fine to use medium beets. Cook them at high pressure for 15 minutes.
