"Pickled" Beet, Spinach
2 medium "pickled" beets**, sliced
2 large handfuls of fresh spinach
2 Tbsp. feta (or Goat) cheese
2 Tbsp. chopped walnuts
2 Tbsp. grapeseed or olive oil
1 Tbsp. apple cider vinegar
juice from 1/2 lemon or lime
salt & pepper to taste
MAKE "PICKLED" BEETS IN 15 MINUTES!
This is a super easy, and fast, recipe for cooking fresh beets so they are soft and have that pickled taste - without the wait!
These "easy pickled" beets are delicious in salads, sandwiches, and even as a side dish or snack – like having pickles, but better!
Beets, peeled, cut into 1" chunks or slices (the thicker they are, the longer they will take to cook)
water and apple cider vinegar (half of each) to cover beets
1/2 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
Put all ingredients in a small pot and bring to a boil.
Bring temperature down to a simmer and mix occasionally, while they simmer for 12-15 minutes until fork-tender (depending on thickness).
Once fork-tender, discard the 'juice' and enjoy!
May be refrigerated for a week in a bowl or Mason jar with a lid.