Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 4-6
Ingredients:
4 medium beets
2 medium heads Belgian endive
1/2 cup candied walnuts
4 cups chopped fresh spinach
For The Dressing:
1 large garlic clove, chopped
1 teaspoon dried thyme, crushed
1 tablespoon lemon juice
2 tablespoons white balsamic vinegar
1 tablespoons of extra virgin olive oil
1/2 teaspoon salt
1 pinch of black pepper
Directions:
1. Add 1 cup of water to the pressure cooker and insert the steamer basket.
2. Clean the beets and cut off the tops. Place beets in the steamer basket.
3. Close the lid and lock. Cook for 20-25 minutes at high pressure.
4. Meanwhile, make the dressing: In a small jar, combine garlic, thyme, lemon juice, vinegar, olive oil, salt and pepper. Close the lid tightly then shake well.
5. At the end of the cooking time, quick release the pressure. Check the beets for doneness by piercing with a fork. The fork should go in easily. If beets are not done, cook for additional 5 minutes at high pressure.
6. Transfer the steamer basket to your sink and run cold water on the beets to cool. Place the beets on a plastic cutting board (to prevent stains) then slice.
7. Transfer beet slices to a serving platter. Add the spinach and walnuts then top with the dressing.