Skip to main content

moroccan pickled beets with leafy greens, fresh dill and walnuts


 Do I see light at the end of the tunnel?  Yes!  We are still wearing masks, being careful and socially distancing at the grocery store, but we have both been fully vaccinated.  Days spent pickling beets alone in my kitchen may soon be a thing of the past as I spread my post covid wings towards that light at the end of the tunnel.  Farmers market here I come looking for more veggies 🌶 to pickle.  I'm feeling the love and joy from pickling and today I'm sharing a new favorite recipe for moroccan style pickled beets.  First I steam the beets, about 2 generous bunches, until tender, peel and then dice them into small pieces.  I bathe my small beet cubes in a delicious pickling solution of Balsamic vinegar laced with minced garlic and toasted cumin seeds.  I love serving my pickled beets in a fresh salad of leafy greens with fresh dill and chopped walnuts, absolutely delicious.

Ingredients and Recipe for Moroccan Pickled Beets with Leafy Greens, Fresh Dill and Walnuts
Makes about 4 cups

4 cups diced cooked and peeled beets, from 2 generous bunches
2 garlic cloves, minced
2 cups Balsamic vinegar 
4 tablespoons sugar
2&1/2 teaspoons fine white sea salt
2&1/2 teaspoons whole cumin seeds, toasted and crushed in a mortar
Olive oil for serving with the salad

Place the cubed beets and garlic into a large glass bowl.
Bring the vinegar, sugar and cumin to a boil.
Pour the hot liquid over the beets.
Let the beet mixture rest in the bowl, stirring occasionally for several hours.
Cover the bowl and place in the refrigerator overnight.
Divide the pickled beets into 4 jars with lids, they should last for 2 weeks in the refrigerator.

To make individual salads with pickled beets, ingredients and recipe

1 head of leafy red lettuce, washed and dried, enough for 2-4
Beet greens, washed and dried
Pickled beets, sprinkled on top of salad
1 small bunch fresh dill, minced
1 handful walnuts, chopped
Olive oil for drizzling on salad
Salt and pepper to taste

Plate individual salads using leafy red lettuce and beets greens as a base on the plates.
Sprinkle on pickled beets, to taste.
Sprinkle on fresh dill and walnuts.
Drizzle with extra virgin olive oil.
Salt and pepper to taste.
 




Labels:

Comments

  1. Rose / faraway feastMay 3, 2021 at 12:34 PM

    So happy you got your vaccines Patty! this salad looks delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...
Post a Comment
Read more

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...
Post a Comment
Read more

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home.  They made dinner at home one night so  I brought a couple of appetizers to share.  My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip.  I like to serve it spread on small crisp crackers but toasted sliced baguette works well too.  Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade  serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice  2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...
Post a Comment
Read more