Beet and Caper Salad
Yields: 4-6 servings

1/4 lb beets, about 3 large
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp minced onion
1 Tbsp capers
2 Tbsp fresh chopped parsley, divided
salt and pepper

1. In a pressure cook, combine beets and 2 c water.  Turn element on High; when pressure builds, lower heat to Medium-Low and let cook for 20 minutes.  Use quick-release method to release pressure.  Carefully open pressure cooker directing the pot away for you.  Rinse beets under cold water and peel off skin with your hands.
2. Trim off tops and bottom of beets.  Cut beets in half lengthwise; lay flat and slice into 1/4" thick vertical slices.
3. Whisk together oil and vinegar.  Set aside.  Place beets in a large bowl.  Add onions, capers, 1 Tbsp parsley and vinaigrette.  Toss well to combine.  Taste; season with salt and pepper.  Can be made in advance.  Cover well with plastic wrap and refrigerate.
4.  Before serving, add remaining Tbsp of parsley and toss well.

This printable recipe from http://www.strandedincleveland.blogspot.com/