Pressure Cooker Beet Salad

Cut the beets into ¼" (6-mm) slices and place in the inner pot of the Deluxe Multi Cooker.
In a small bowl, whisk together the orange juice, oil, vinegar, honey, salt, pepper, onion powder, Italian seasoning, and garlic powder; pour over the beets.
Set to CUSTOM (high pressure) for 10 minutes. When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Drain the beets, reserving ⅓ cup (75 mL) of the cooking liquid. Place the beets in the refrigerator (see cook’s tip).
For the dressing, whisk together the sour cream and the reserved liquid until smooth. Chill until ready to serve.
To serve, alternately arrange the beets and tomato slices on a platter. Top with the arugula and feta. Sprinkle on the almonds and cranberries, if you’d like. Drizzle with the dressing or serve on the side.

Ingredient :

1 lb. (450 g) golden beets (about 4 medium), cleaned and peeled
¾ cup (175 mL) orange juice
½ cup (125 mL) olive oil
¼ cup (60 mL) apple cider vinegar
1 tbsp (15 mL) honey or agave
2 tsp (10 mL) salt
1 tsp (5 mL) black pepper
1 tsp (5 mL) onion powder
1 tsp (5 mL) Italian seasoning
½ tsp (2 mL) garlic powder
½ cup (125 mL) sour cream or Greek yogurt
2 large beefsteak tomatoes, sliced
5 oz. (150 g) arugula (about 4 cups/1 L)
5 oz. (150 g) feta or goat cheese, crumbled
Optional toppings: Slivered almonds, dried cranberries