PRESSURE-COOKER BEET, GRAPEFRUIT & ONION SALAD

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Pressure-Cooker Beet, Grapefruit & Onion Salad image

My husband loves, loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! - Michelle Clair, Seattle, Washington

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

6 medium fresh beets (about 2 pounds)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 large ruby red grapefruit, peeled and sectioned
2 small red onions, halved and thinly sliced

Steps:

  • Scrub beets, trimming tops to 1 in. Place beets on trivet insert in a 6-qt. electric pressure cooker. Add 1-1/2 cups water. Lock lid; close pressure-release valve. Adjust pressure to high and set time to 20 minutes., When finished cooking, let pressure release naturally before opening; remove beets and cool completely before peeling, halving and thinly slicing them. Place in a serving bowl. Whisk together next 6 ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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