Orange-Scented Beet Salad from Vegan Under Pressure
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 2 tsp dijon mustard
- 2 tbsp cider vinegar
- 1 1/2 lbs. of beets (i used 4 med-large sized beets)
- 3 large strips orange peel
- 2 tsp grated orange zest
- 1/2 cup freshly squeezed orange juice
- 2 tbsp sucanat or brown sugar (i omitted this)
- 2 scallions, sliced
- 2 cups spicy greens such as arugula, mustard greens, or a mix, washed and dried (i used chopped romaine lettuce)
- Carbohydrate 14.5216124980109 g
- Cholesterol 0 mg
- Fat 0.656999999983769 g
- Fiber 1.00200001332568 g
- Protein 1.36499999987827 g
- Saturated Fat 0.0555199999980523 g
- Serving Size 1 1 recipe (828g)
- Sodium 115.357916666637 mg
- Sugar 13.5196124846852 g
- Trans Fat 0.146099999991885 g
- Calories 68 calories
Scrub the beets. Remove the stems and tails and cut in half. Lay cut-side down and cut into â…“-inch slicesCombine the orange zest strips, orange juice, and vinegar in a pressure cooker. Add the beets.Lock on the lidBring to high for 7 minutes, then release any remaining pressure.Remove the lid carefully, tilting away from you.Remove and discard the zest strips. Stir the Sucanat and mustard into the beets.Remove the beets from the cooking liquid and transfer to a bowl. Let cool for at least 5 minutes. At this point, you may chill the beets in their liquid for a day or two; mix in the grated zest and scallions just before serving.)Mix the grated orange zest and scallions into the beets. pour the liquid from the cooker over the beets.Divide the greens among 4 salad plates, spoon the beet salad over the greens, and serve.
