Beet Salad with Feta and Pickled Red Onions
serves 2
Ingredients
3 medium sized beets, scrubbed peeled and halved
1 Tbs Olive oil
1/2 tsp salt
1/4 tsp pepper
3 Tbs apple cider vinegar
1 tsp sugar
1 tsp salt
small red onion (thinly sliced)
3 cloves garlic
3 Tbs Mike's Italian Vinaigrette (recipe HERE)
4 cups of the salad blend of your choice. I prefer spring mix or Boston lettuce
1/4 cup fat free feta, crumbled
Method
1. Preheat an over or toaster oven to 450°
2. In heavy duty or a double layer of foil, place beets and garlic, coat with olive oil and salt and pepper to taste.
3. Make the foil into a tightly sealed packet and cook for 40 minutes.
4. While the beets cook, mix the cider vinegar, 1 tsp salt and pepper in a small bowl and add the red onion. Set aside.
5. When the beets are cooked, carefully remove from the oven, remove the beets and garlic from the foil and set on a plate to cool in the fridge. BE CAREFUL. The packet will be very hot and very messy. I recommend doing this in the sink.
6. Once the beets have cooled, slice them into bite sized pieces.
7. In a large bowl, mix the beets, salad greens and dressing.
8 Divide in two and sprinkle with the feta and pickled onions. You won't need all the onion, so refrigerate the rest for future use.
Cya Friday,
M
What I ate today and how I exercised:
Breakfast ~ generic Grape Nuts-like cereal w/toasted pecans, craisins and almond milk
Lunch ~ a kitchen sink salad w/tuna, cannelini beans, cherry tomatoes, spring mix and red wine vinaigrette
Snack ~ a handful of almonds
Dinner ~ see above
Exercise ~ none
4 cups of the salad blend of your choice. I prefer spring mix or Boston lettuce
1/4 cup fat free feta, crumbled
Method
1. Preheat an over or toaster oven to 450°
2. In heavy duty or a double layer of foil, place beets and garlic, coat with olive oil and salt and pepper to taste.
3. Make the foil into a tightly sealed packet and cook for 40 minutes.
4. While the beets cook, mix the cider vinegar, 1 tsp salt and pepper in a small bowl and add the red onion. Set aside.
5. When the beets are cooked, carefully remove from the oven, remove the beets and garlic from the foil and set on a plate to cool in the fridge. BE CAREFUL. The packet will be very hot and very messy. I recommend doing this in the sink.
6. Once the beets have cooled, slice them into bite sized pieces.
7. In a large bowl, mix the beets, salad greens and dressing.
8 Divide in two and sprinkle with the feta and pickled onions. You won't need all the onion, so refrigerate the rest for future use.
Cya Friday,
M
What I ate today and how I exercised:
Breakfast ~ generic Grape Nuts-like cereal w/toasted pecans, craisins and almond milk
Lunch ~ a kitchen sink salad w/tuna, cannelini beans, cherry tomatoes, spring mix and red wine vinaigrette
Snack ~ a handful of almonds
Dinner ~ see above
Exercise ~ none
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