Pickled Beets and Breakfast Radish Salad

Name: Pickled Beets and Breakfast Radish Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters aged balsamic vinegar; 237 milliliters baby watercress; 8 smalls (2-inch) beets; 118 milliliters creme fraiche; 296 milliliters fresh goat cheese; 237 milliliters micro herbs, preferably red-leaved, such as blood vein sorrel, red garnet, or bulls blood (beet leaves); 355 milliliters extra-virgin olive oil; 227 grams pitted ligurian olives; 16 smalls 16 very small red pearl onions; 64 smalls 64 very small radishes, such as french breakfast or cherry bell, trimmed and quartered; 237 milliliters rice-wine vinegar; 8 servings sea salt; 4 slices sourdough bread (crusts removed); 118 milliliters superfine sugar

You can never have too many main course recipes, so give Pickled Beets and Breakfast Radish Salad a try. Watching your figure? This vegetarian recipe has 440 calories, 15g of protein, and 20g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have sourdough bread, ligurian olives, very pearl onions, and a few other ingredients on hand, you can make it. To use up the aged balsamic vinegar you could follow this main course with the Strawberry Balsamic Custard Tart as a dessert. 5 people found this recipe to be scrumptious and satisfying.