• Mise en Place
  
• 12 ounces Green Beans
  Cut off the tops of the green beans and split them in half lengthwise. Set them aside.
• 16 ounces Beets
  Remove the tops from the beets, Put a steamer in the Instant Pot, and cook the beets for 15 to 30 minutes, depending on size (see chart above). Use quick release.
  
• While that happens, set up an ice bath by putting ice and water in a bowl large enough to put the steamer.
• Remove the beets without removing the water. Put the beans in the steamer and set the Instant Pot for 2 minutes. Use the quick-release method.
• Immediately plunge the beans in the ice bath to stop the cooking process. Remove the beans from the bath and put them in a bowl when the beans are cold.
  
• When the beets have cooled enough to handle, remove the skins.
  
• Using the julienne cutter of your mandoline, carefully julienne slice the beets. You could refrigerate the vegetables until you are ready to serve. Use separate containers so the green beans don't become pink.

Vinaigrette

• 1/4 teaspoon Dry mustard, 1 teaspoon Sunny Paris, 2 tablespoon Red wine vinegar, 1/2 cup Olive oil
  Put the mustard and Sunny Paris in the bottom of a small bowl. Add the vinegar and whisk until the mustard is dissolved. While whisking, slowly drip the olive oil into the bowl and continue whisking until all the oil is used and the vinaigrette has thickened.
• 2 tablespoon Blue cheese
  Add the crumbled blue cheese and whisk it in as well.
• 2 tablespoon Cranberries, 1 teaspoon Black pepper
  Put the green beans and beets in a large bowl. Pour the dressing over, add the cranberries and toss well. Put the salad in a nice serving dish and garnish is with freshly cracked black pepper.