Chef Jackie's Pickled Beet Salad

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Pickled Beet Salad
Prep Time: 15 minutes
Cook time: 15 minutes
Serves 4

2 cups apple cider vinegar
1/2 cup honey
1 tbsp kosher salt
1 bay leaf
1 tbsp black peppercorns
1 tbsp mustard seeds
2 red beets, peeled, thinly sliced
2 yellow beets, peeled, thinly sliced
1/2 cup Greek yogurt
2 lemons, zest and juice, divided
1 cup baby kale
1/4 cup fresh mint leaves
1/4 cup fresh parsley
Olive oil
1 cup cooked farro
Sesame seeds, for garnish
Kosher salt and freshly ground black pepper, to taste

Heat a medium sauce pot over high heat, add cider vinegar, honey, salt, bay leaf, peppercorns and mustard seeds. Bring to a boil, boil for 5 minutes. Remove from heat.

Add sliced red beets to a bowl and sliced yellow beets to a separate bowl. Strain pickling liquid over beets.

To a medium bowl, add Greek yogurt, zest and juice of 1 lemon, and season with salt. Stir until smooth and set aside. To another medium bowl, add baby kale, mint and parsley. Add the juice of 1 lemon, salt and pepper and a drizzle of olive oil. Stir until evenly coated.

To build, add Greek yogurt to bottom of platter in an even layer, add farro, some pickled beets, kale and sesame seeds. Drizzle with pickling liquid from red and yellow beets for a rainbow of colors.