Beet Salad with Roquefort and Walnuts

Description
Contributed by Pressurecookerrecipes Y-Group
 * Source: Quick Cuisine Pressure Cooker Cookbook
 * Preparation time: 20 Minutes
 * Makes 6 Servings

Ingredients

 * 4 medium sized beets, gently washed and trimmed
 * 3 tablespoons balsamic vinegar
 * 2 tablespoons walnut oil
 * 1 teaspoon Dijon mustard
 * ¼ cup shelled walnuts, halves or pieces
 * 2 oz roquefort or blue cheese
 * 4 servings mixed salad greens

Directions

 * 1) In a 3-quart or larger Duromatic pressure cooker, place whole beets on the steaming trivet with ½ cup of water in the bottom of the cooker.
 * 2) Close the lid and bring pressure to the second red ring (15psi) over high heat.
 * 3) Adjust heat to stabilize pressure at the second red ring and cook for 10 to 14 minutes depending on the size of the beets.
 * 4) Off heat, allow the pressure to subside naturally.
 * 5) Cool beets, slip off their skins and cut into julienne strips.
 * 6) Mix balsamic vinegar and mustard together.
 * 7) Slowly add the oil while whisking to make a vinaigrette.
 * 8) Toss the beets in the vinaigrette to coat them.
 * 9) Arrange greens on each plate and place beets on top.
 * 10) Just before serving, crumble roquefort over each serving and garnish with walnut pieces.