Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cider | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 beets (about 3 pounds)
- 3 (3-inch) orange rind strips
- ½ cup fresh orange juice
- 2 tablespoons cider vinegar
- ¼ cup sliced green onions
- 2 tablespoons brown sugar
- 2 teaspoons grated orange rind
- 2 teaspoons Dijon mustard
- 4 cups gourmet salad greens
- orange rind strips (optional)
Directions
Trim roots and stems from beets; scrub with a brush.
Peel beets.
Cut beets in half lengthwise; cut into ¼-inch-thick slices.
Place beets, 3 orange rind strips, orange juice, and vinegar in a 6-quart pressure cooker.
Close lid securely; bring to high pressure over high heat (about 4 minutes).
Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes.
Remove from heat; place pressure cooker under cold running water.
Remove lid.
Drain mixture in a colander over a bowl, reserving 1 cup cooking liquid.
Discard the 3 orange rind strips.
Combine 1 cup reserved cooking liquid, beets, onions, sugar, grated orange rind, and mustard in a bowl; toss gently.
Place 1 cup greens on each of 4 plates; top with beet mixture.
Garnish with additional orange rind strips, if desired.