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Pickled Beets and Breakfast Radish Salad
MARTHA STEWART14Ingredients
105Minutes
1660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup rice wine vinegar
- 1/2 cup superfine sugar
- 8 beets (2-inch)
- 8 oz. 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
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1660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1660Calories from Fat1080 |
| % DAILY VALUE |
| Total Fat120g185% |
| Saturated Fat33g165% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1580mg66% |
| Potassium1490mg43% |
| Protein40g |
| Calories from Fat1080 |
| % DAILY VALUE |
| Total Carbohydrate114g38% |
| Dietary Fiber14g56% |
| Sugars57g |
| 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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