Ingredients Jump to Instructions ↓

  1. 4 beets , peeled and cut into 8 wedges each 75 cup(s) fresh orange juice

  2. 1/3 cup(s) raspberry vinegar

  3. 2 teaspoon(s) raspberry vinegar

  4. 1 tablespoon(s) dark brown sugar

  5. 1 large clove of garlic

  6. 5 sprig(s) fresh thyme , finely chopped 1 teaspoon(s) finely chopped thyme

  7. 1 teaspoon(s) Dijon mustard

  8. 1 teaspoon(s) salt

  9. 1/2 teaspoon(s) ground black pepper

  10. 1/2 teaspoon(s) garlic , finely chopped 5 cup(s) olive oil

  11. 4 cup(s) mesclun

  12. 2 oranges , peeled and sectioned

  13. 5 cup(s) crumbled ricotta salata

  14. 2 tablespoon(s) pecans , chopped

Instructions Jump to Ingredients ↑

  1. Prepare the beets: Place beets, orange juice, 1/3 cup vinegar, brown sugar, garlic clove, and thyme sprigs in a pressure cooker and lock the lid in place following the manufacturer's instructions. Over high heat, bring to high pressure.

  2. Reduce the heat just enough to maintain high pressure and cook for 4 minutes. Turn off the heat and, again following manufacturer's instructions, quick-release the pressure. Once all pressure is released, unlock the lid. Pour the beets and their liquid through a strainer into a large bowl. Discard the thyme sprigs and garlic clove and reserve the beets. Pour the beet liquid back into the pressure-cooker pot and, over high heat, reduce the liquid to 1/4 cup. Remove from heat and let cool.

  3. Whisk together the cooking liquid, mustard, salt, pepper, remaining vinegar, chopped garlic, and chopped thyme in a medium bowl. Add the olive oil in a thin stream, whisking constantly.

  4. Assemble the salad: On a serving platter, mound the greens and top with the beets. Drizzle the salad with the beet vinaigrette and top with orange sections. Garnish with the cheese and pecans. Serve immediately.


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