Name: Greek Salad with Pickled Beet "Olives"
Yield: Serves 4 to 6
Ingredients: 1 cup distilled white vinegar or white wine vinegar; 1/2 cup water; 2 tablespoons granulated white sugar; 1/2 cup orange juice; 1 teaspoon whole brown mustard seed; 1 teaspoon whole black peppercorns; 1 medium yellow beet, peeled; 3 garlic cloves, roughly diced; 1 red bell pepper, stemmed and seeded; 1 green bell pepper, stemmed and seeded; 1 large fennel bulb; 6 cups (one 8-ounce package) romaine heart leaves, washed and dried; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1/2 cup low-sodium ricotta; 2 tablespoons chopped low-sodium sun-dried tomatoes; 1 tablespoon fennel seed; 1 1/2 cup cherry tomatoes, halved; 1/4 cup diced seeded cucumber; Freshly ground black pepper

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Photo by Matt Armendariz

Effort Level: Plan Ahead

While olives come in a diverse range of colors, shapes, and flavors, they all have a common denominator: a salty, tangy brine, that perks up milder ingredients like fish, chicken, and greens.

So I challenged myself to find a low-sodium olive substitute for an olive-heavy dish. And I found the answer in pickled beets. Get ready to pucker up.

Recipe notes

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