Birdie G’s Beets with Deli Flavors
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Birdie G’s Beets with Deli Flavors
Pickled Golden Beets
20 baby golden beets
1 pint white wine vinegar
1 pint of water
1 cup granulated sugar
2 tablespoons kosher salt
3 bay leafs
1/2 teaspoon black peppercorn
1 teaspoon yellow mustard seed
Steam beets until easily pierced with a cake tester. Peel and cut beets (1/4in thickness) with a fluted knife so that they resemble pickle chips. Combine brine ingredients with all the aromatics in a sachet. Bring to a boil and pour over cooked beets. Refrigerate until ready to eat and-reserve any extra brine.
Horseradish Cream
1/3 cup creme fraiche
8 ounces cream cheese
2 ½ tablespoon prepared horseradish
2 tablespoons prepared horseradish brine
Combine ingredients in the bowl of a stand mixer and whip with a paddle until light and fluffy
Everything Mix
3 ½ tablespoons white sesame seed, lightly toasted
1 tablespoon black sesame seed
2 ¾ tablespoon poppy seed
1 ¼ tablespoon caraway seed
6 tablespoon dried onion flakes
1 tablespoon dried garlic flakes
Mix all ingredients until well combined
Pickled Red Onion
1 cup red onion, fine dice
1/2 cup red wine vinegar
1/2 cup water
1/4 cup granulated sugar
1 teaspoon kosher salt
Combine everything but the red onion and bring to a boil. Pour over the red onions and cover. Cool to room temperature and then refrigerate until ready to serve.
To Finish
Drained pickled beets
Drained pickled red onion
Horseradish cream
Everything mix
4 oz smoked trout roe
4 tablespoon chopped dill
3 tablespoon sliced chives
Start with a dollop of horseradish cream on the base of the serving bowl or plate and arrange the beets evenly on top. Next, evenly top the beets with pickled onion, dill, & chives. Add the Smoked Trout Roe in dollops around the top of the salad. Sprinkle generously with the Everything Mix.
Serves 6-8
