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.

While the beets cook, prepare the haricots. In a large pan or skillet, boil enough water to cover the beans. When the water is boiling, blanche the beans for 1 minute. Immediately remove the beans and refresh them in a large bowl of ice water. Drain and pat dry with towels.

When the beets are done, use Natural Release Method. (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 walnut oil while whisking to make a vinaigrette. Toss the beets and the beans in the vinaigrette to coat them. Arrange greens on each plate and place beets and beans on top. Just before serving, garnish with walnut pieces.

This recipe yields 6 servings.

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