ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Broccoli, Beet, and Pickled Onion Salad

Photo: Randy Dausch; Styling: Lindsey Lower
Hands-on time 30 mins
Total time 40 mins
Yield Serves 4 (serving size: about 1 beet, 3 pieces broccoli, 3 tablespoons onion, 1/2 teaspoon capers, 2 tablespoons cheese, 1 tablespoon nuts, and 1 tablespoon sprouts)
Steam the broccoli while you are cooling and peeling the beets. Look for beets that are about 2 inches in diameter to match our steaming cook time.

Ingredients

  • Vinaigrette:
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon diced shallots
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt
  • Salad:
  • 1 cup thinly vertically sliced red onion
  • 1/2 cup cider vinegar
  • 1/4 teaspoon kosher salt, divided
  • 4 golden beets, trimmed (about 1 pound)
  • 1 pound broccoli with stalks
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup broccoli sprouts
  • 1 tablespoon capers, rinsed and drained
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

Nutrition Information

  • calories 251
  • fat 15.3 g
  • satfat 3.6 g
  • monofat 6.3 g
  • polyfat 4.4 g
  • protein 9 g
  • carbohydrate 24 g
  • fiber 7 g
  • cholesterol 13 mg
  • iron 2 mg
  • sodium 531 mg
  • calcium 159 mg

How to Make It

  1. To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

  2. To prepare salad, combine onion, cider vinegar, and 1/8 teaspoon salt in a zip-top plastic bag. Let stand 30 minutes. Drain.

  3. Steam beets, covered, 35 minutes or until tender. Rinse under cold water. Drain; peel and cut into 1/4-inch-thick slices. Combine 2 tablespoons vinaigrette and beets, tossing to coat.

  4. Peel broccoli stalks; cut into quarters lengthwise. Steam broccoli, covered, 8 minutes or until crisp-tender. Combine remaining vinaigrette, broccoli, remaining 1/8 teaspoon salt, and pepper in a bowl; toss to coat.

  5. Divide broccoli evenly among 4 plates. Top evenly with beets and onions. Sprinkle with walnuts, sprouts, capers, and cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.