Orange-Scented Beet Salad

• 6 beets (about 3 pounds)
• 3 (3-inch) orange rind strips
• 1/2 cup fresh orange juice
• 2 tablespoons cider vinegar
• 1/4 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)

1. Trim roots and stems from beets; scrub with a brush. Peel beets. Cut beets in half lengthwise; cut into 1/4-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.
2. 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.

beets, orange rind strips, orange juice, cider vinegar, green onions, brown sugar, orange rind, mustard, gourmet salad greens, orange rind strips

Taken from www.myrecipes.com/recipe/orange-scented-beet-salad (may not work)