Go Back

Pickled Beets with Marinated Feta

by Antonelli's cheesemonger, Nicholas DeCarmine
Course Appetizer, Side Dish
Cuisine + Season All Year

Ingredients
  

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

Instructions
 

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.

Notes

Photography by Casey Woods
Keyword beef, cheese, feta