Instructions: In a 4-quart or larger pressure cooker, place whole beets on a trivet with 1/4 cup water.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 to 12 minutes, depending on age and size of beets.

Remove from heat and use Natural Release Method.

Remove beets and allow them to cool. Peel and julienne beets.

Mix red wine vinegar and walnut oil together in bowl. Add beets and stir to mix. Cover and refrigerate until chilled.

When chilled, toss with crumbled Danish blue cheese and walnuts.

This recipe yields 6 servings.

Comments: When preparing whole beets to be cooked in the pressure cooker, it is important to wash them gently so as not to break the skin. Also, leave one to two inches of the leaf stem still attached. The rootlet should be kept intact until after cooking. Beets are a vegetable that are widely neglected in many diets, yet they are a good source of vitamin A and potassium. They are usually in plentiful supply throughout the year, and easily cooked in the pressure cooker.

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