beets are full of natural sugars, which make them perfect for pickling. when used in salads, they add great texture and add beautiful color.
try this salad with, depending what you have around, strawberries, blueberries or any kind of berries. even give it a try with stone fruit!
pickled beet salad
yield: 4 servings
3 cups arugula
5 cups baby red oak lettuce, chopped
½ bulb fennel, shaved
½ red onion, shaved
½ cup strawberries, sliced
¼ cup pepitas, toasted
¼ cup goat cheese, crumbled
½ cup pickled beets, large diced
1 cup pickling liquid from beets
1/3 cup extra virgin olive oil
- mix pickling liquid and olive oil, set aside. toss all ingredients together and dress with vinegar/oil mixture
if you’re around little goat, keep an eye out. pickled beets have found their way to our grab n’ go!
pickled beets
2 large golden beets, fully cooked, peeled and sliced
2 cups apple cider vinegar
2 cups water
1 tablespoon salt
2 tablespoons sugar
1 cinnamon stick
½ star anise
2 cloves
½ teaspoon black peppercorns
- bring cider vinegar, water, salt, sugar, cinnamon, anise, cloves and peppercorns to a boil in a small pot. allow to simmer for 5 minutes. place beets in a heat proof container. pour vinegar mixture over the top and allow to sit until it comes to room temperature.
