Greek Salad with Pickled Beet Olives

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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