Reprinted with permission from Katie Mae, nutritionist from PlantzSt.com.
Makes 2–4 servings | Ready in 60 minutes | Stores 1 week in fridge (without walnuts)
½ red onion, sliced thinly
¼ cup balsamic vinegar
8 medium size red beets
½ cup walnuts (optional)
2 teaspoons Dijon mustard
¼ teaspoon black pepper, or more to taste
½ cup diced green onions
In a small bowl, soak the red onion in the balsamic vinegar. Set aside.
Wash the beets and cut off their root and stem ends. Steam the beets on the stovetop until they are tender when poked with a fork tender, about 35 to 45 minutes depending on their size. When they’re done, transfer them to a colander in the sink. Using your hands, peel off the beet skins under cool, running water while beets are still warm. Cut peeled beets into 1-inch wedges and place in a serving bowl.
To toast walnuts, preheat oven to 350°F. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes, until you smell their aroma. Remove from oven and set aside.
Use tongs or a fork to pull the onions out of the vinegar and add to the beets
To make the dressing, whisk together the vinegar, mustard, and pepper. Pour over the beets and toss well.
Crumble the toasted walnuts over the salad and top with green onions.
To cook the beets in a pressure cook, slice off and discard the very top and bottom of the beets. Steam them whole with the skins on. On the manual setting, smaller beets take 10-13 minutes and larger beets take 15-17 minutes. Let the pressure release naturally to give them extra time to steam.