ADAM'S HEIRLOOMS PICKLED BEETROOT SALAD

Recipe inspired by Beet Root Pickled in The Cook's Own Book (1832). Butter beets are Danish heirloom beets dating to the 1880s. First introduced in America around 1900. Butter beets are deliciously sweet and have a velvety texture. Delaway Kale is a deliciously tender red-veined kale from Ireland that has been grown since the 1930s. Courtesy of Adam & Dianna Diehl, Founding Fathers Farm

June 11, 2019

Ingredients

FOR THE PICKLING:

2 lbs. of butter beets (or your favorite beets)
2 Tbsp olive oil
1/2 tsp salt
1c water
1c raw apple cider vinegar
8 peppercorns
1/2 tsp ground ginger
1-inch piece horseradish root, sliced thin
1/2 tsp ground allspice

For salad:

2c mixed salad greens, chopped
1c Delaway kale (or your favorite kale), chopped
1/4c cheve goat cheese
1/4c salted, roasted pecans
1c sliced pickled beets
2 Tbsp olive oil
2 Tbsp pickled beet brine
2 Tbsp balsamic vinegar reduction
Salt & pepper to taste

Instructions

Cut the tops off the butter beets, leaving 1 inch of the stem. Wash carefully.Place on a sheet of foil. Drizzle with olive oil and sprinkle with salt. Wrap foil tightly around the butter beets. Place foil packet on a cookie sheet and roast at 375 degrees for 30-40 minutes, until they are fork tender. Remove from oven, let cool slightly. Then take butter knife and gently scrape off the skin. Slice butter beets into 1/4" slices. Place slices in glass jars.

To prepare your 'pickle,' combine 1 cup water, 1 cup apple cider vinegar, peppercorns, ginger, horseradish and allspice in a small saucepan. Bring to a boil, and pour over the sliced butter beets. Refrigerate 24-48 hours before serving to allow flavors to blend.

To prepare the salads, arrange your greens and kale on two plates. Place 1/2 cup of the pickled beets, small pieces of the cheve cheese and roasted pecans on top of the greens. Drizzle each salad with olive oil, pickle brine and balsamic vinegar reduction. Season with salt & pepper to taste.