Pickled Beets with Marinated Feta
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Courtesy of Antonelli's cheesemonger, Nicholas DeCarmine • Photography by Casey Woods
Serves 4 as a side dish.
Super easy
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PrintIngredients
For 1 Batch(es)
For the beets
- 2 large beets, peeled, sliced across the grain into ¹/16-inch rounds (we prefer Chioggia beets for this recipe)
- 1/4 cup(s) apple cider vinegar
- 1/4 cup(s) water
- 4 tablespoons sugar
- 4 tablespoons pickling spices
- 1 bay leaf
For the feta
- 1 pound(s) feta (we love Pure Luck Farm & Dairy feta)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Red chili flakes, to taste
- Zest of 1/2 lemon
- Cracked pepper, to taste
- High-quality olive oil
Pickled Beets with Marinated Feta Directions
- For the beets:
- Place the sliced beets in a bowl. Cover with boiling water and set aside.
- In a small saucepan, combine the vinegar, water, sugar, spices and bay leaf, and bring to a boil. Once the sugar is dissolved completely, remove from heat.
- Drain the beets and place into glass jars. Cover with the vinegar mixture, seal the jars, cool completely and refrigerate overnight.
- For the feta:
- Break the feta into ½-inch chunks. In a large jar, begin stacking layers of the feta, alternating with the fresh herbs, chili flakes, zest and a few turns of the pepper.
- Cover the entire mixture in good-quality olive oil, seal the jar, place in the fridge and let the mixture marinate overnight.
- To assemble:
- On a serving plate, arrange the pickled beets and crumble the marinated feta on top. Add torn mint leaves and serve.
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