18
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.
■
Beet Salad with Danish
Blue Cheese & Walnuts
1. In a 4-quart or larger pressure cooker, place
whole beets on a trivet with 1/4 cup water.
2. Close lid and bring pressure to second red
ring 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,
see page 16.
3. Remove from heat and use Natural Release
Method, see page 10.
4. Remove beets and allow them to cool.
5. Peel and julienne beets.
6. Mix red wine vinegar and walnut oil together
in bowl.
7. Add beets and stir to mix.
8. Cover and refrigerate until chilled.
9. When chilled, toss with crumbled Danish blue
cheese and walnuts.
Makes 6 servings
*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.
Approximate Nutritional Analysis Per Serving:
154 calories / 5g protein / 13g carbohydrates / 10g fat
3g dietary fiber / 7mg cholesterol / 218mg sodium
4 medium-size beets
(about 11
/2pounds)
trimmed*
3 tablespoons red
wine vinegar
2 tablespoons walnut
oil
1
/4cup shelled
walnuts, halves or
pieces
2 ounces Danish
blue cheese,
crumbled
