Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Beet | 1/2 cup (85g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 4 Medium Sized Beets, Gently Washed And Trimmed
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons walnut oil
- 1 Teaspoon Dijon mustard
- 1/4 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 TheSteaming Trivet With 1/2 Cup of water in The Bottom of The Cooker.Close The Lid And Bring Pressure to The Second Red Ring (15psi) Over HighHeat. 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 WhiskingTo 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 WithWalnut Pieces.