Pressure Cooker Beet Grapefruit Onion Salad Food

ROASTED BEET AND GRAPEFRUIT SALAD

Steps:

• Preheat oven to 325 degrees F.
• Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
• Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
• Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
• Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.

GRAPEFRUIT-AND-BEET SALAD

Steps:

• Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
• Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
• Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
• In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.