Makes 4 1 cup servings of beets plus ½ cup greens
3 minutes high pressure; 7 minute natural pressure release
Cooking beets has never been easier. They become so tender that you don’t even need to peel them.
1 ½ pounds beets, about 6 med.
½ cup freshly squeezed orange juice
2 tablespoons cider vinegar
3 large slices orange zest
2 tablespoons agave nectar, Sucanat or brown sugar
2 teaspoons Dijon mustard
2 teaspoons orange zest
2 green onions, sliced
2 cups spicy greens like arugula, mustard or a mix, washed and dried
Scrub beets. Remove tops, stems and tails and cut in half. Then cut into ¼-inch slices.
Put the orange juice, vinegar and the large slices of orange zest into the cooker. Add the beet slices. Lock on the lid. Bring the pressure to high over high heat. Reduce the heat to maintain high pressure for 3 minutes. Remove the pot from the heat. Let the pressure come down naturally for 7 minutes, then release any remaining pressure. Test beets to be sure that they are cooked through. If not, bring back to pressure for another 2 minutes, and let come down naturally. Test again.
Remove the lid, tilting it away from you. Remove the large pieces of orange zest. Stir in the brown sugar and mustard.
Remove the beets from the cooking liquid and let cool for 5 minutes. Mix the orange zest and green onions with the beets. Pour the liquid from the cooker over the beets. Spoon ¼ of the mixture onto ½ cup of spicy greens on individual salad plates. Or you may chill the beets, without the zest and green onions, and let sit in the liquid for a day or two. Right before serving stir in the orange zest and green onions.
©2007 from The Veggie Queen: Vegetables Get the Royal Treatment, Jill Nussinow, MS, RD