Pressure-cooked beets sliced paper-thin on a mandolin toss with a creamy blended dressing of orange juice, balsamic vinegar, and dijon mustard, joined by watercress, red endive, and pistachio-crusted goat cheese medallions.
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In medium-size pressure cooker, combine beets with salt and water to cover by 2 inches. Bring to full pressure, lower heat, and cook beets until just tender when pierced with a sharp knife (large beets – 30 minutes ; medium beets – 20 minutes ; small beets – 15 minutes ).
Drain, cool, and peel beets. Cut into thin 1/8-inch rounds with a mandolin. Set aside.
Puree all dressing ingredients in blender until creamy. Pour half of the dressing over the cooked beets and toss.
Roll edges of cheese rounds in pistachios. Transfer rounds to refrigerator until service.
Toss watercress with remaining dressing.
Arrange plate with endive, watercress, beets, orange supreme, and cheese rounds.
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