Scrub the beets. Remove the stems and tails and cut in half. Lay cut-side down and cut into ⅓-inch slices
Combine the orange zest strips, orange juice, and vinegar in a pressure cooker. Add the beets.
Lock the lid
Set the pressure to high and set the timer for 7 minutes. When the timer goes off, release the pressure naturally.
When the float valve drops, open the lid carefully, tilting away from you.
Remove and discard the zest strips. Stir the Sucanat and mustard into the beets.
Remove the beets from the cooking liquid and transfer to a bowl. Let cool for at least 5 minutes. At this point, you may chill the beets in their liquid for a day or two; mix in the grated zest and scallions just before serving.)
Mix the grated orange zest and scallions into the beets. pour the liquid from the cooker over the beets.
Divide the greens among 4 salad plates, spoon the beet salad over the greens, and serve immediately.
Notes
**I added blue crumble cheese but you can omit them if you are avoiding dairy. **I used clementines strips and grated zest so I added the clementine segments to the salad. It made sense to me since it's called Orange Scented Beet Salad so why not use the orange segments after using the peels and the zest? Also, since I didn't use additional sugar, the sweet and tanginess from the oranges added additional depth of flavor. **You can use additional salad dressing like I did. See the recipe below.