Greek salad with pickled beet "olives"

Try the flavorful Greek salad with a twist - pickled beet "olives" that add a tangy kick to the classic Mediterranean dish. Perfect for a refreshing meal.

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

Instructions:

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Summary:

• Calories: 977 kcal
• Fat: 45 g
• Protein: 26 g
• Carbs: 123 g
• Potassium: 4182 mg
• Magnesium: 261 mg