Photo c. foodblogchef 2020
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PICKLED BEETS WITH FRESH MOZZARELLA AND PESTO
Ingredients:
-2 Beets about 2 ½ inches in diameter (red or yellow, or one of each)
-Pickling Spice (see recipe below)
-8 ounces fresh mozzarella
-Pesto
-Basil leaves for garnish
Preparation:
1. Pickle the beets and allow to marinate in a glass container in the fridge overnight.
2. Place a beet round on a small plate and top with a ¼ inch round of mozzarella.
3. Top with a teaspoon of pesto on the cheese.
4. Garnish with fresh basil.
Pickled Beets:
Ingredients:
• ½ cup cider vinegar
• ¼ cup water
• ¼ cup sugar
• 1 teaspoon pickling spice
• 1 small bay leaf (not California)
• ¼ teaspoon whole black peppercorns
• 2 medium size beets (2 ½ inch) sliced in ¼ inch rounds
Preparation:
1. Peel and slice the beets to ¼ inch rounds.
2. Add to a saucepan along with a cup of water and bring to a boil over medium heat; lower heat and simmer until tender (about 15 minutes).
3. Reserve a 1/4 cup of the beet water and drain the beets; put the beets aside.
4. Add the beet water to the remaining ingredients and bring to a boil; remove from heat and bring to room temperature.
5. Once the pickling mixture has cooled, pour it into a glass container with a secure top; add the cooked beets. Cut in half if necessary to fit in the mouth of the jar, seal and refrigerate overnight before using.
*Pickled beets will keep refrigerated in a sealed glass container for about 5 days.