Photo: Anna Pelzer

Greek Salad with Pickled Beet "Olives"

Name: Greek Salad with Pickled Beet "Olives"
Yield: Serves 4 to 6
Ingredients: 1 cup distilled white vinegar or white wine vinegar; 1/2 cup water; 2 tablespoons granulated white sugar; 1/2 cup orange juice; 1 teaspoon whole brown mustard seed; 1 teaspoon whole black peppercorns; 1 medium yellow beet, peeled; 3 garlic cloves, roughly diced; 1 red bell pepper, stemmed and seeded; 1 green bell pepper, stemmed and seeded; 1 large fennel bulb; 6 cups (one 8-ounce package) romaine heart leaves, washed and dried; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1/2 cup low-sodium ricotta; 2 tablespoons chopped low-sodium sun-dried tomatoes; 1 tablespoon fennel seed; 1 1/2 cup cherry tomatoes, halved; 1/4 cup diced seeded cucumber; Freshly ground black pepper

20 ingredients Serves 4 to 6 openrecipes

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Estimated Nutrition (whole recipe, rough)

665

Calories

21g

Protein

25g

Fat

93g

Carbs

Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 15 portions →

Ingredient	Portion assumed	kcal
Ricotta Cheese	1/2 cup (124g) part-skim	174
Olive Oil	1 tbsp (14g)	119
Cherry	1 cup (138g)	87
Orange	1 medium (131g)	62
Sugar	1 tbsp (12.5g) granulated	49
Beet	1/2 cup (85g)	35
Bell Pepper	1 medium (119g)	31
Fennel Bulb	1/2 bulb (87g)	27
Fennel	1/2 bulb (87g)	27
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Water	not in our table	0
Seed	not in our table	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

1 cup distilled white vinegar or white wine vinegar
1/2 cup water
2 tablespoons granulated white sugar
1/2 cup orange juice
1 teaspoon whole brown mustard seed
1 teaspoon whole black peppercorns
1 medium yellow beet, peeled
3 garlic cloves, roughly diced
1 red bell pepper, stemmed and seeded
1 green bell pepper, stemmed and seeded
1 large fennel bulb
6 cups (one 8-ounce package) romaine heart leaves, washed and dried
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup low-sodium ricotta
2 tablespoons chopped low-sodium sun-dried tomatoes
1 tablespoon fennel seed
1 1/2 cup cherry tomatoes, halved
1/4 cup diced seeded cucumber
Freshly ground black pepper

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By epicurious · Recipe sourced from openrecipes

Greek Salad with Pickled Beet "Olives"

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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