Pickled Beet Salad
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, glutten-free, heart-healthy, vegetarian and Weight Watchers (5) PointsPlus recipe. Makes (6) generously sized servings. Pickled Beet Salad will be loved by all of your family, friends and guests.
Prep Time: 20 Minutes.
Cooking Time: 10 Minutes.
(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
1. Bring 1-inch 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.
Make Ahead Tip: Prepare beets (Step 1); cover and refrigerate for up to 2 days.
YIELD: 6 Servings.
Serving Size: About 1-2/3 cups per serving.
Weight Watchers PointsPlus = 5
Carb Choices: 1
1-1/2 Vegetable + 2 Fat
Calories: 166, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 289mg, Sugars: 8g, Carbohydrates: 15g, Fiber: 4g, Protein: 4g, Vitamin A: 22 %DV, Vitamin C: 35 %DV, Potassium: 16 %DV
Original recipe and image from Meredith Corporation. http://www.eatingwell.com/recipes/watercress_pistachio_beet_salad.html
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