Roasted, boiled, steamed, or pickled beets will add vibrant color to salads, as a side dish, or as a first-course. Beets are colorful and controversial and loaded with nutrients. Some people love their slightly sweet earthy flavor; to others they taste like dirt. The two common types of beets are “red” and “golden” beets, each with a slightly different flavor profile apart from their color. Golden beets are slightly sweeter than the reds and won’t discolor your hands or counter the way red beets will. A feast for the senses, this colorful visually appealing starter dish pairs sweet-tart, earthy pickled red and golden beets with with slightly salty, creamy fresh mozzarella with a hint of umami-rich pesto and fresh basil.

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 of 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.