BEET SALAD with pickled strawberries

Recipe by Finca  (Makes 2-4 servings)


Remolacha salad:

1 oz ricotta

4 ea pickled strawberries*

4 ea roasted beets

2 oz arugula

1 Tbsp honey vinegar*

Pinch of salt

1 tsp toasted almonds

*Honey vinegar:

1 cup white wine vinegar

1 cup local honey

1 tsp salt

*Pickled strawberries:

1 cup white wine vinegar

2 cup water

½ cup sugar

2 tsp salt

1 ea cinnamon

1 ea bay leaf

1 pinch thyme

2 ea clove

1.  For the pickled strawberries:  Combine all ingredients in pot and bring to a boil.  Fully cool and strain liquid.  Trim strawberries to desired size and place in vacuum seal bag.  Add ¼ cup pickling liquid and seal bag.  Marinate for at least 20 mins or overnight.  Cut open and strain before plating. (Tip: in place of vacuum seal, you can use a zip lock bag and push most of the air out before sealing.)

2. For the honey vinegar:  Combine all ingredients in pot and bring to a boil.  Fully cool before using to dress salad. (Tip:  if you’re making a small number of servings, you can reduce the recipe accordingly – i.e. ½ cup vinegar & honey, ½ tsp salt)

3. Spread ricotta on base of plate. 

4. Toss beets with strawberries, honey vinegar, and salt.  Place on top of ricotta. 

5. Toss arugula with remaining vinegar in bowl, and place on beets and strawberries.  Sprinkle almonds on top.