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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