Meatless Monday Recipe: Beet Salad with Green Olives, Raisins & Chives
1 1⁄2 pounds red or golden beets, peeled
1⁄2 red onion
3 tablespoons rice wine vinegar
2 tablespoons olive oil
1⁄4 cup raisins
2 tablespoons sugar
12 unpitted, cured green olives
Salt and freshly ground black pepper to taste
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives, divided
Serves 6. Per serving: 240 calories, 11 g fat (4 g saturated), 7 g protein, 28 g carbohydrates, 4.5 g fiber, 156 mg calcium, 2 mg iron, 589 mg sodium.
1. In a food processor or by hand, coarsely grate the beets and the onion, and transfer to a medium-size bowl. Add the vinegar, olive oil, raisins and sugar, and stir to combine. Let stand at room temperature or refrigerate for at least 15 minutes.
2. To pit the olives, place them between the folds of a dish towel. Using the side of a large, heavy knife, push down a few times on each olive to loosen its flesh, then remove the pit with your fingers. Chop the olives coarsely and add them to the beet mixture.
3. Sample the beets; season with salt and black pepper. Add the blue cheese and 1 1⁄2 tablespoons chives. Stir lightly; transfer to serving bowl. Top with remaining chives and serve.