PICKLED BEETS, WATERCRESS, RADISH SLICES (PUBLIC REST.)

PICKLED BEETS, WATERCRESS, RADISH SLICES (PUBLIC REST.) image

Yield 10 PEOPLE

Number Of Ingredients 9

2½ pounds of beets
1 red chili, seeds removed and finely chopped (can substitute jalapeno or serrano)
5 garlic cloves, finely chopped
1 thumb-sized knob of ginger, peeled and finely chopped
¾ cup Muscovado sugar (can substitute dark brown sugar)
1 cup Forum Cabernet Sauvignon vinegar (or another high-quality red wine vinegar)
1 cup red wine vinegar
1 cup apple cider vinegar
salt and pepper to taste

Steps:

Preheat your oven to 350 degrees. Rinse the beets and wrap them in aluminum foil. Put the foil-wrapped beets on a baking tray. Place the tray in the preheated oven and bake until a knife can be inserted and removed easily (about 40-90 minutes, depending on the size of the beets). Remove the baking sheet from the oven and allow the beets to cool completely. Take the foil off and rub the skins off the beets. Cut the beets into large chunks. Combine all of the ingredients except beets in a pot and reduce in volume by ¼. Pour mixture over beets and refrigerate for at least 24 hours (preferably longer). To serve: 6 breakfast radishes, sliced as thinly as humanly possible 1 handful watercress ½ cup crumbled feta cheese (optional) ¼ cup smoked almonds or toasted pecans (optional) A big drizzle of good-quality extra virgin olive oil Drain the pickled beets and arrange on a plate. Place watercress around the plate to add color, crunch, and a nice peppery flavor. Sprinkle the sliced radish (and feta, and nuts if using) over the beets and watercress and drizzle with a good amount of extra virgin olive oil.