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Categories:
beets orange juice raspberry vinegar raspberry vinegar brown sugar clove of garlic thyme thyme mustard salt ground black pepper garlic olive oil oranges ricotta salata pecans
Viewed: 8 - Published at: 4 years agoIngredients
- 4 beets
- 3/4 c. fresh orange juice
- 13 c. raspberry vinegar
- 2 tsp. raspberry vinegar
- 1 tbsp. dark brown sugar
- 1 large clove of garlic
- 5 sprig fresh thyme
- 1 tsp. finely chopped thyme
- 1 tsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. garlic
- 1/2 c. olive oil
- 4 c. mesclun
- 2 oranges
- 1/2 c. crumbled ricotta salata
- 2 tbsp. pecans
Method
- 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.
- 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.
- 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.
- 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.
