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.