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.
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.
It is too bad this recipe has one star because of special equipment (pressure cooker) needed. The beets were infused with the orange peel and made a perfect sauce to serve over the salad. I served it with Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing which all six of us enjoyed; even though I took it out when the temperature was 140' it was too firm for me. A lot of clear liquid came out even tho I let it rest for 10 min. The stuffing was great. I will definitely make the beets again.
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