Balsamic Beet Salad with Goat Cheese
1 bundle beets (2-3 beets), scrubbed, tops trimmed to 2″, unpeeled
10-12 oz mixes baby greens
4 oz. goat cheese
1/2 cup walnuts, toasted, chopped
1 Tbs. spicy brown mustard
2 Tbs. honey
1 shallot, minced
3 Tbs. balsamic vinegar
6 Tbs. olive oil
Kosher salt and freshly ground black pepper, to taste
Place 1 cup water into the bottom of the pressure cooker; add the trivet to the pressure cooker, then top with beets. Lock pressure cooker lid into place; choose high setting for 20 minutes. When timer goes off, use a natural release for 10 minutes, then a quick release for any remaining pressure. Meanwhile, prepare dressing by whisking all ingredients together. Test beets to be sure they are very fork-tender; remove beets and let cool slightly. When cooled enough to handle, slip off beet skins and cut into slices or chunks.
Place mixed greens in a serving bowl, drizzle with a bit of prepared dressing; toss to coat. Divide dressed greens between serving plates; top with beets, goat cheese and walnuts, then drizzle with more dressing, as desired.