I'm always trying to find new and interesting ways to use pickled beets. Most of the time they are served as a compliment to something else, playing a supporting role on the plate. But why not make them the star of the show now and then? This dish is the pickled beet's opportunity to shine, its moment in the spotlight. And you would never know from the complex and delicious nature of this salad that it is incredibly simple to make. If you have a batch of Spicy Pickled Beets in the refrigerator, it comes together in a matter of minutes and makes a sophisticated Nordic side dish for grilled meats and legumes, lentils in particular. The genius here is taking the already acidic pickled beets and simply drizzling them with a good quality extra-virgin olive oil. They don't need a vinaigrette....the tangy, vinegary taste is built right in. The olive oil mellows them out and a shower of lemon zest, capers and Italian parley leaves brings a welcome freshness and contrast to the sweet zing of the beets. And that's it! Couldn't be simpler.
Pickled Beet Salad
Ingredients
- 2 cups Spicy Pickled Beets
- 3 tablespoons extra virgin olive oil
- Finely grated zest of one lemon
- 1 tablespoon capers drained and rinsed
- A handful of Italian parsley leaves removed from their stems
Instructions
- Arrange pickled beet slices on a platter. Drizzle with olive oil. Sprinkle lemon zest, capers and parsley leaves over the top. Serve.
Where is the recipe used for spicy beets. I have hunted and hunted without success. PLS show the recipe.
Hi Eleonor,
I will double check the link in the recipe. Thanks for letting me know! Here is the link for the beets.
https://true-north-kitchen.com/spicy-pickled-beets/
Please let me know if you are still having trouble.
Thanks,
Kristi
Thanks for responding...however, there is no recipe for the spicy brine. PLS just send that spicy brine recipe...that's all I am requesting. Thanks, Eleonor
The brine is all the ingredients except for the beets and the olive oil:
Spicy Pickled Beets
12-16 ounces small to medium-sized beets
Extra virgin olive oil for drizzling
1 cup distilled white vinegar
1 cup water
1/4 cup sugar
1 teaspoon fine salt
5 allspice berries
10 juniper berries
10 peppercorns
1 bay leaf
1/2 teaspoon dried chile flakes
Preheat oven to 400 degrees. Scrub and trim beets. Place beets on a large piece of foil and drizzle them with olive oil. Using your hands, rub oil onto the surface of the beets. Fold foil over and seal the edges making a pouch. Place pouch on a baking sheet and transfer to oven. Roast beets for 45-60 minutes, or until tender when pierced with a knife. Smaller beets will take less time than larger ones.
Remove beets from oven and open pouch. Let cool before handling. Once the beets are cool enough to work with, rub the skin off with a paper towel and slice into 1/2 inch thick wedges. Transfer to a quart sized mason jar.
Meanwhile, heat remaining ingredients over medium-low heat until simmering and sugar has dissolved. Pour mixture into the jar with the beets. Allow to cool at room temperature. Cover and place in the fridge. Consume beets within two weeks.
My bad...it's the SPICY BRINE recipe I need, not the full beet recipe. Thanks, Eleonor
Hi again,
I hope I was able to send you what you needed. Have a great weekend!
Kristi