Ratings & Reviews
This recipe is...
rich in veggies
6 baby beets
1/2 red onion, thinly sliced
1/2 white wine vinegar
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 teaspoons sugar
salt to taste
freshly ground black pepper
1 bunch watercress, large stems removed
2 oranges, peeled and sectioned
1 tablespoon extra virgin olive oil
1. Place the beets in a pot of cold water and bring to a boil. Simmer the beets until they are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain and let cool.
2. Meanwhile, place the sliced onions in a medium sized heatproof bowl. In a small saucepan, bring the vinegar, peppercorns, mustard seeds and sugar to a boil and simmer until the sugar is dissolved. Strain the vinegar mixture, pour it over the onions and set aside.
3. When the beets are cool enough to handle, peel them, cut them into wedges and toss them with the onions. Season with salt and pepper.
4. Transfer the beets and onions, along with their liquid to a serving bowl. Garnish the salad with sprigs of watercress and orange sections. Drizzle the salad with extra virgin olive oil and serve.
Serving Size: 1 salad
Number of Servings: 4
|Fat||4 g||Fiber||5 g|
|Protein||3 g||Saturated Fat||1 g|
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