2large beets, peeled, sliced across the grain into ¹/16-inch rounds (we prefer Chioggia beets for this recipe)
1/4cup(s) apple cider vinegar
1/4cup(s) water
4tablespoonssugar
4tablespoonspickling spices
1bay leaf
For the feta
1pound(s) feta (we love Pure Luck Farm & Dairy feta)
4sprigs fresh rosemary
4sprigs 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.