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Orange-scented Beet Salad

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Beetorange

Description Edit

Contributed by PressureCookerRecipes Y-Group

  • Source: Cooking Light, September 1998
  • Yield: 4 servings

Ingredients Edit

Directions Edit

  1. Trim roots and stems from beets; scrub with a brush.
  2. Peel beets.
  3. Cut beets in half lengthwise; cut into ¼-inch-thick slices.
  4. Place beets, 3 orange rind strips, orange juice, and vinegar in a 6-quart pressure cooker.
  5. Close lid securely; bring to high pressure over high heat (about 4 minutes).
  6. Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes.
  7. Remove from heat; place pressure cooker under cold running water.
  8. Remove lid.
  9. Drain mixture in a colander over a bowl, reserving 1 cup cooking liquid.
  10. Discard the 3 orange rind strips.
  11. Combine 1 cup reserved cooking liquid, beets, onions, sugar, grated orange rind, and mustard in a bowl; toss gently.
  12. Place 1 cup greens on each of 4 plates; top with beet mixture.
  13. Garnish with additional orange rind strips, if desired.

Nutritional information Edit

Per serving:

  • Calories 142 (4% from fat) | fat 0.6g (sat 0.1g, mono 0.1g, poly 0.2g) | protein 4.9g | cholesterol 0.0mg | calcium 70mg | sodium 222mg | fiber 3g | iron 2.7mg | carbohydrate 32g

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