Ingredients
Pickled Beets (quick pickle method)
- 1 cup water
- 1 cup cider vinegar
- 1/4 cup sugar
- 1 tablespoon mustard seeds
- 1 tablespoon salt
- 2 large beets sliced 1⁄8-inch thick
Roasted Beets
- kosher salt as needed
- 2 whole beets, green top removed
Fried Beets
- 1 beet, sliced very thin
- cooking oil as needed
- salt to season
Method
Pickled Beets (quick pickle method)
- Bring all ingredients except for beets to a simmer.
- Add beets, simmer to just soft, let cool in liquid and store for future use.
Roasted Beets
Preheat oven to 400F.
- Place a bed of salt (about 1/2 inch) onto a cookie sheet or baking dish.
- Place the beets on top and cover with foil.
- Cook until a knife can easily pierce the beet (about 45 minutes to 1 hour, depending on size).
- Let sit until cool enough to handle, peel and cut into desired shape.
Fried Beets
- Heat at least 2 inches of oil in a narrow pot to 360F (use a candy thermometer).
- Gently place the sliced beets into the hot oil, giving enough room to cook separately from each other.
- Fry until they are just under crisp.
- Remove with a slotted spoon and place on paper towels to drain and crisp.
- Lightly season with salt.
To assemble:
Arrange the warm roasted beets and chilled pickled beets alternately.
Drizzle with olive oil and a little of the pickling liquid. Top with fried beets to finish.
Add greens and cheese to the plate if you like. Watercress, arugula or any other green will add a nice fresh note to the plate.
Goat cheese is always good with beets as well. Use local if you can.
