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==
# 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.
# Close the lid and bring pressure to the second red ring (15psi) over high heat.
# Adjust heat to stabilize pressure at the second red ring and cook for 10 to 14 minutes depending on the size of the beets.
# Off heat, allow the pressure to subside naturally.
# Cool beets, slip off their skins and cut into julienne strips.
# Mix balsamic vinegar and mustard together.
# Slowly add the oil while whisking to make a vinaigrette.
# Toss the beets in the vinaigrette to coat them.
# Arrange greens on each plate and place beets on top.
# Just before serving, crumble roquefort over each serving and garnish with walnut pieces.
Category:Pressure cooker Recipes
Category:Salad Recipes
Category:Balsamic vinegar Recipes
Category:Beet Recipes
Category:Blue cheese Recipes
Category:Dijon mustard Recipes
Category:Roquefort Recipes
Category:Walnut Recipes
Category:Walnut oil Recipes
Category:Leafy and salad vegetable Recipes