For this month’s Secret Recipe Club, I was paired up with Turnips 2 Tangerines. After trying out some apple cider garam masala pickled beets at my local farmer’s market, I decided to tweak Lynn’s recipe for pickled beets. Thankfully I was able to find pre-cooked and peeled beets, so this recipe was even easier!
I simply subbed out the vinegar for apple cider vinegar and the spices for garam masala. I used the pickling liquid to make a simple vinaigrette (1 tablespoon pickling liquid, 2 tablespoons extra-virgin olive oil or to taste, dash salt and pepper, 1/4 teaspoon mustard).
The bitterness of the greens, saltiness of the cheese, and tang of the beets all go well together. The cider vinegar and spices keep the beets from tasting too “dirty”, but they still keep their earthiness.
I’ll have to go back to Turnips 2 Tangerines and look at the other recipes I was having trouble choosing from, including: Spicy Refrigerator Pickles, Surprise carrot cake, pear nut cake, and chocolate pecan coffee cake!
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