Broccoli, Beet, and Pickled Onion Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deborah Madison
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
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon diced shallots
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
Instructions
- To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.
- To prepare salad, combine onion, cider vinegar, and 1/8 teaspoon salt in a zip-top plastic bag. Let stand 30 minutes. Drain.
- 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.
- 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.
- Divide broccoli evenly among 4 plates. Top evenly with beets and onions. Sprinkle with walnuts, sprouts, capers, and cheese.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment