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  • Pickled Beet Salad

    1 vote
    Pickled Beet Salad
    Prep: 20 min Cook: 10 min Servings: 6
    by RecipeKing
    176 recipes
    >
    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

    1. 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.
    2. 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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