Beets…by D

beets n eggs 3beets n eggs 2

This beet and pickled egg wrap was so DELICIOUS!! The raw beets were marinated for 2 days in salt, olive oil, honey and spices making them a bit more tender.  The provolone frico black pepper  is crispy and sharp.

This beet and pickled egg wrap was so DELICIOUS!! The raw beets were marinated for 2 days in salt, olive oil, honey and spices making them a bit more tender. The provolone frico black pepper is crispy and sharp.

marinated beet salad with juicy fresh orange segments, cured olives and salty, crumbly feta cheese.

marinated beet salad with juicy fresh orange segments, cured olives and salty, crumbly feta cheese.

beets n olives 3

Beet salad- basic recipe ( adjust all measurements to taste)

2 beets about 2 inches in diameter peeled and grated in a food processor

1  teaspoon salt, more or less to taste

¼ teaspoon fennel seeds, crushed between your fingers

2 teaspoons fresh squeezed lemon juice

½ teaspoon cumin

1 tablespoon  olive oil

2 tablespoons honey

Mix together and store in the refrigerator.  The beets become a bit softer as they sit

Variations:

Crumbled feta

Kalamata and  Cerignola olives

Fresh mint

Chives

Orange segments

Pickled eggs ( I’ll give the pickled eggs recipe later this week)

Aged provolone  cheese ( make a frico by grating the provolone onto a sheet pan lined with parchment paper.  I cracked black pepper over it and baked at 400 degrees for 5-6 minutes until just lightly browned.  It will be pliable for a few seconds so you can bend it into shapes)

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