Pickled Beets, Mache, Roasted Peppers & Belgian Endive Salad

Written by
1.2 min read
fruits_vegetables pritikin recipe

Pickled Beets, Mache, Roasted Peppers & Belgian Endive Salad

Course: Appetizer, Lunch, Salad, Side Dish, Vegetarian
Cuisine: American, Vegetarian
Yield: 12 people

Materials

  • 6 cup water
  • 6 golden beets peeled & sliced
  • 12 cloves garlic peeled
  • 12 bunches mache
  • 4 red peppers
  • 4 green peppers
  • 3 heads belgian endive
  • 1 cup cider vinegar
  • 3 tablespoons picking spice, salt free
  • 1/2 cup yogurt fat free
  • 1 cup sour cream, fat free
  • 2 tablespoons horseradish
  • 1/2 teaspoon black peppercorns ground
  • 1 teaspoon Splenda

Instructions

  • In a small stockpot boil water, vinegar, pickling spice & garlic.
  • After boils for 10 minutes add beets.
  • Cook until tender. Strain and reserve water & beets, discard garlic & pickling spice.
  • Roast whole peppers in the oven until dark brown
  • Let cook and remove skin & seeds.
  • Cut into julienne strips.
  • Cut out roots of endive and wash leaves.
  • Place a concentric circle of beets on the bottom of the center of the plate.
  • Place endive leaves around the plate in a circle.
  • In the center a small bunch of mache and 3 small piles of roasted peppers.
  • DRESSING
  • in a blender mix sour cream, yogurt, horseradish, splenda, black pepper and 1 cup of reserved water from cooking the beets.
  • Blend until smooth & serve chilled.
Scroll to Top