dish
Spring Salad of Beets, Pickled Onions and Oranges

4
Serves
136
Calories
10
Nutrients
11
Vitamins

Ingredients

1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 teaspoons sugar
1 bunch watercress , large stems removed
1 tablespoon extra virgin olive oil

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Calories
136
Protein
3 g
Total Carbohydrate
26 g
Dietary Fiber
5 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
10 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
70 %
Percent Calories from Fat
22 %
Vitamin A
1271 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
64 mg
Vitamin D
0 IU
Folate
107 mcg
Vitamin E
1 IU
Vitamin K
34 mcg
Pantothenic Acid
0 mg
Calcium
86 mg
Iron
2 mg
Phosphorus
70 mg
Potassium
615 mg
Sodium
230 mg
Zinc
0 mg