Pickled Beet Salad Recipe
Pickled Beet Salad-is a quick and delicious dinner salad recipe. Main Ingredients include: Fresh beets, watercress, fennel, pistachios and Feta cheese. It takes only 30 minutes to make this awesome salad. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, low sugars, diabetic, heart-healthy, glutten-free, vegetarian and Weight Watchers (5) PointsPlus recipe.
Ingredients
- (1 lb) medium size beets, peeled, sliced into 1/4-inch rounds
- 4 tbsp champagne vinegar or white-wine vinegar, divided
- 1 tbsp pure maple syrup + 2 tsp, divided
- Pinch of salt + 1/4 tsp, divided
- 3 tbsp extra-virgin olive oil
- 1/4 tsp ground black pepper
- 10 cups watercress, trimmed
- 1 medium size fennel bulb, trimmed, cored, thinly sliced; fronds reserved
- 1/4 cup coarsely chopped salted pistachios
- 1/4 cup crumbled feta or goat cheese
Directions
- Bring 1" of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and cook until tender, 10 to 12 minutes. Combine 2 tablespoons vinegar, 1 tablespoon syrup and a pinch of salt in a bowl. Stir in the beets. Refrigerate for at least 10 minutes and up to 2 days.
- To serve, whisk the remaining 2 tablespoons vinegar, 2 teaspoons syrup, 1/4 teaspoon salt, oil and black pepper together in a large bowl. Add watercress and sliced fennel; toss to coat. Arrange the beets around the edge of a platter and drizzle with 2 tablespoons of the pickling liquid. Mound the salad in the center. Top with pistachios and cheese. Garnish with chopped fennel fronds, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 82 | 70% |
| Total Fat 9.4g | 12% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 133mg | 6% |
| Potassium 332mg | 9% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.55g | 2% |
| Protein 3.01g | 5% |
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