Recipe for Beet Salad with Spring Greens and Walnuts 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
4 med beets gently washed,
and trimmed
3 tbl balsamic vinegar
2 tbl walnut oil
1 tsp Dijon mustard
1/4 cup shelled walnuts in halves or pieces
2 oz Roquefort or blue cheese
Instructions:
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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Beet Salad with Roquefort and Walnuts   ::   Beet Salad, German Style   ...