WW Recipe of the Day: Vegetarian Provençal Beet Salad
Beets are still gloriously everywhere in the markets. All sizes and colors are abundant in farmers and supermarkets.
During this part of the season, my refrigerator is usually stocked with different colors and sizes of beets in various stages of cooking—raw, baked, commercially packaged cooked ones, and pickled like this salad which tastes delicious using either red, golden, or candy striped ones.
How Many Calories and WW Points in this French Beet Salad?
According to my calculations, each serving has 127 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make This Vegetarian Beet Salad with Black Olives
Step 1: Gather and prepare all ingredients.
Step 2: Place chopped beets and olives in medium bowl.
Step 3: Process the garlic, ginger and mint in a food processor (affiliate link)
or chop by hand until the mixture is finely minced.
Step 4: Stir the minced spices and cider vinegar with the beets until combined.
Step 5: Pace in a serving bowl and serve immediately, or cover and store in the refrigerator until serving time.
For this low carb salad recipe, it's easy and just as good to use packaged, air sealed beets that are widely available in most larger supermarkets these days.
I used dry cured small black olives. Any black Mediterranean style olive will work.
The Best Way to Cook Beets
If you do use fresh beets, follow this easy method to cook them:
Separate the beets from the attached greens and wrap them, UNPEELED, in foil.
Bake for up to 1-½ hours at 350F degrees, depending on the size of the beets.
Test for doneness with a sharp knife, right through the foil. If the knife moves easily through the beets, they are done. Cool until you can comfortably handle them. The skins should easily slip off with a gentle scrape of your knife. Then cut into desired size pieces.
Save those greens for another day as they are equally delicious and easy to prepare.
Beets have a lovely ability to be both sweet and low calorie. Many recipes include sugar to balance the vinegar in the dish.
In Provence, we take a different turn. Salty Mediterranean olives are added to balance the sweetness instead along with ginger and mint.
This recipe uses apple cider vinegar which is also sweeter than most other ones.
The best advice I can give is to TASTE those cooked beets first and then decide if a little sweetener is needed.
This salad also works as a side dish alongside grilled meats and fish. As a salad dish, serve on lettuce leaves or as part of a larger appetizer plate.
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Provencal Beet Salad
- 3 medium cooked beets (cut into ¾-inch pieces)
- ¼ cup Mediterranean black olives, pitted
- 1 large garlic clove
- 1 tablespoon fresh ginger root
- 2 tablespoons fresh mint leaves
- 2 tablespoons apple cider vinegar
- Stevia, or favorite zero calorie sweetener (if desired)
- Place the beets and olives in a large bowl.
- Process the garlic, ginger, and mint in a food processor or chop until the mixture is finely minced
- Stir together beets and spices.
- Place in a serving bowl and serve immediately or cover and store in the frig. until serving time.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Vegetarian Provençal Beet Salad, you might also like:
- Southwestern Beet Salad
- Marinated Beet Salad with Goat Cheese
- Red Beet Hummus
- Cranberry Orange Slow Cooker Beets
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Eleanor De Guzman
I love the spirit of your blog. It gives me energy to attain my weight goal in life.
This looks and sounds very good! Could it be made with canned beets? And would one can be substituted for the three medium fresh beets?Thanks!
Hi Jill, Yes, canned beets can be substituted. I think one can would be the right amount. ~Martha