Pickled Beets and Breakfast Radish Salad

MARTHA STEWART
14Ingredients
105Minutes
1660Calories

Ingredients

US|METRIC
  • 1 cup rice wine vinegar
  • 1/2 cup superfine sugar
  • 8 beets (2-inch)
  • 8 ounces ligurian olive (pitted)
  • 1 1/2 cups extra-virgin olive oil
  • 4 slices sourdough bread (crusts removed)
  • sea salt
  • 64 radishes (small, french breakfast or cherry bell trimmed and quartered)
  • 16 pearl onions (small red)
  • 1/2 cup creme fraiche
  • 1 1/4 cups fresh goat cheese
  • 1/3 cup balsamic vinegar (aged)
  • 1 cup watercress (baby)
  • 1 cup herbs (micro, preferably red leaved such as blood vein sorrel red garnet or bull s blood beet leaves)
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    NutritionView More

    1660Calories
    Sodium66% DV1580mg
    Fat185% DV120g
    Protein78% DV40g
    Carbs38% DV114g
    Fiber56% DV14g
    Calories1660Calories from Fat1080
    % DAILY VALUE
    Total Fat120g185%
    Saturated Fat33g165%
    Trans Fat
    Cholesterol90mg30%
    Sodium1580mg66%
    Potassium1490mg43%
    Protein40g78%
    Calories from Fat1080
    % DAILY VALUE
    Total Carbohydrate114g38%
    Dietary Fiber14g56%
    Sugars57g114%
    Vitamin A45%
    Vitamin C80%
    Calcium90%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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