Pickle Dressed Acorn Squash and Beets

Pickle-Dressed Acorn Squash and Beets

Pickle-Dressed Acorn Squash and Beets

By Martha Stewart
1 hour 25 minutes

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Details
  • Servings:   8
  • Calories:   112
  • Protein:   1g
  •  
  • Fiber:   2g
  • Sugar:   2g
  • Carb Total:   7g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
Comments
Ingredients
  • 1 acorn squash, halved lengthwise, seeds removed, cut crosswise into ¼-inch slices
  • 1 bunch baby beets (8 to 10), scrubbed and stems trimmed to 1 inch
  • ⅓ cup white-wine vinegar
  • ½ teaspoon coarse salt
  • ⅓ cup extra-virgin olive oil
Instructions

Pickle-Dressed Acorn Squash and Beets serves 8 original recipe by Martha Stewart.

View original preparation instructions

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