Orange-Scented Beet Salad

Yield: 4 servings

Ingredients

• 6  beets (about 3 pounds)
• 3  (3-inch) orange rind strips
• 1/2  cup  fresh orange juice
• 2  tablespoons  cider vinegar
• 1/4  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)

Preparation

Trim roots and stems from beets; scrub with a brush. Peel beets. Cut beets in half lengthwise; cut into 1/4-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.

Nutritional Information

Calories:

142 (4% from fat)

Fat:

0.6g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein:

4.9g

Carbohydrate:

32g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

2.7mg

Sodium:

222mg

Calcium:

70mg