top of page

PICKLED BEETS

Prior to having this technique introduced to me, I thought I would never like beets. In the past I had felt they were too earthy and that the texture was grainy. Although this recipe doesn't fully eliminate the earthy, natural beet taste, it does provide a punch of acidity that pairs well with a fresh ricotta and pesto.

What Snookie Uses:


 

champagne vinegar_edited.png
sherry vinegar_edited.png

Ingredients:


 

  • 3-4 purple beets

  • 1/2 cup sherry vinegar

  • 1/2 cup white vinegar

  • 1-1/2 cups champagne vinegar

  • 1-1/2 cups cold water

  • 1 bunch of misc. herbs

  • 1/2 cup olive oil

  • 2 cloves garlic

  • 1 handful black peppercorns

  • 1 handful white peppercorns

  • 2 large pinches of kosher salt

​

​

IMG_0602 (1).JPG

Instructions:


 

1. Set your oven to 400F

2. Wash your beets. In a large baking pan add the beets, vinegar, water, herbs and seasonings.

3. Cover with saran wrap. Then cover with tinfoil.

4. Cook for 1-1/2 hours.

5. Using towels peel the beets. Cut them in quarters.

6. Combine all of the pesto ingredients using a mortar and pestle or a food processor.

7. Place beets on top of a bed of fresh ricotta (recipe above). Serve with pesto and top with calabrian chili oil. Enjoy!

bottom of page