Beet and Arugula Salad with Mozzarella Cheese

This salad is served with a light vinaigrette that can accompany any vegetable or greens.
Ingredients
4
Servings
  • 3 beets
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons orange juice, fresh
  • 1 teaspoon orange zest
  • salt
  • pepper
  • 200 grams arugula
  • 200 grams Mozzarella cheese, sliced
Preparation
35 mins
35 mins
Low
  • Cut off both ends of the beets, wash and scrub them until very clean. Place in a Pressure Cooker® and cover with water.
  • Close the Pressure Cooker® and attach the pressure regulator, place it on the stove over high heat for about 25 minutes or until a constant steam comes out, lower the heat to medium and cook for 35 minutes.
  • Remove the Pressure Cooker® from the heat, let cool, take off the pressure regulator, open the Pressure Cooker® and you're done!
  • Peel the beets by rubbing them between your hands. Cut into quarters with a knife and set aside.
  • In a large bowl, whisk the oil with the vinegar, orange juice, zest, and 1/2 teaspoon of salt. Pour half of this mixture over the beets and stir to coat. Place the arugula in the large bowl and mix with the remaining vinaigrette.
  • Place the arugula on individual plates or on a large platter and top with the beets.
  • Arrange the cheese around the beets and drizzle with the remaining vinaigrette. Sprinkle with a little pepper and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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