Pickled Beets with Marinated Feta

Appetizers, Side Dishes

Courtesy of Antonelli's cheesemonger, Nicholas DeCarmine • Photography by Casey Woods
Serves 4 as a side dish.

Super easy

Pickled Beets with Marinated Feta


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

  1. For the beets:
  2. Place the sliced beets in a bowl. Cover with boiling water and set aside.
  3. 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.
  4. Drain the beets and place into glass jars. Cover with the vinegar mixture, seal the jars, cool completely and refrigerate overnight.
  5. For the feta:
  6. 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.
  7. Cover the entire mixture in good-quality olive oil, seal the jar, place in the fridge and let the mixture marinate overnight.
  8. To assemble:
  9. On a serving plate, arrange the pickled beets and crumble the marinated feta on top. Add torn mint leaves and serve.