In a pressure cooker, add beets and enough water to cover the bottom half of the beets. Secure lid and bring heat to high. When cooker has reached pressure, lower heat to medium-low and cook 15 to 20 minutes.
Drain beets, rinse under cold water, and rub off skins.
Slice beets in half and then cut each half into thin wedges. Let cool completely.
Blanch or steam green beans until tender, about 5 minutes. Drain and let cool.
Mix together the beets, green beans, shallots, olive oil, lemon juice, sea salt, pepper, basil, and mint. Toss to coat.
Note: Beets can be prepared in advance and refrigerated overnight. Bring to room temperature before proceeding.
From The Nourishing Cleanse Workbook by Hale Sofia Schatz. Copyright 2008.