Pickled Beets And Pickled Beet & Arugula Salad Cookbook Recipes

1 fave
More from this source
The Kitchn


Add a comment


1 lb (500 g) beets

1 white onion, sliced

1 cup (8 fl oz/250 ml) cider vinegar (5 percent acidity)

1/4 cup (2 oz/60 g) sugar, or to taste

1 Tbsp cardamom pods

1 Tbsp whole cloves

Pinch of salt

Process the jars for 7 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, see pages 228–229). Let the jars stand undisturbed for 24 hours and then set them aside for

1 week for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 3 months. If a seal has failed, store the jar in the refrigerator for up to 1 week.

For the croutons (optional)

6 slices day-old baguette, each 1 inch (2.5 cm) thick

2 Tbsp olive oil

1 /4 tsp sea salt

2 tsp minced fresh thyme

2 Tbsp white wine vinegar

1 tsp Dijon mustard

1/2 tsp freshly ground pepper

1/2 preserved lemon, peel only, minced (see instructions here )

1/3 cup (3 fl oz/80 ml) olive oil

4 cups (4 oz/125 g) arugula

1 cup (6 oz/185 g) Pickled Beets, slices halved

1/4 lb (125 g) ricotta salata cheese

You might also like

Cucumber And Mint Spiced Lamb Salad Cookbook...
The Kitchn
Cookbook Review + Recipe From River Cottage Eve...
The Kitchn
Caesar Salad
Cookbook Review & Recipe From A Year In My Kitchen
The Kitchn
Bacon And Ranch Cajun Baby Cheeseburgers
Picky Palate
Duck Nuggets Recipe From The New Le Pigeon Cook...
Food Republic
The Momofuku Cookbook's Kimchi Stew With Rice C...
Serious Eats
Lentils With Broiled Eggplant Cookbook Revie...
The Kitchn
Burnt Orange Ice Cream (Adapted From The Gourme...
Lottie Doof
Gluten-Free Chocolate Whoopie Pies & Marshmallo...
The Kitchn