Orange-scented Beet Salad

Orange-Scented Beet Salad From Cooking Light

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)

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.

Yield: 4 servings

NUTRITION PER SERVING CALORIES 142(4% from fat); FAT 0.6g (sat 0.1g,mono 0.1g,poly 0.2g); PROTEIN 4.9g; CHOLESTEROL 0.0mg; CALCIUM 70mg; SODIUM 222mg; FIBER 3g; IRON 2.7mg; CARBOHYDRATE 32g

Cooking Light, SEPTEMBER 1998

Contributed by:

 * PressureCookerRecipes Y-Group