Recipe: Pickled Candy Cane Beets

Pickled Candy Cane Beets with White Truffle Whipped Goat Cheese, Shaved Fennel and Hawaiian Black Lava Salt



Pickled beets

3 pounds baby candy cane beets (washed and scrubbed)

1 pint rice wine vinegar

1 pint water

2 1/2 cups granulated sugar

1 tablespoon kosher salt

1/4 small yellow onion (thinly sliced)

1/2 teaspoon mustard seed

Black lava salt to taste

Goat cheese

10 oz goat cheese (room temp)

¼  teaspoon white truffle oil

1 pinch kosher salt


1 bulb Fennel

1/2 of an orange

3 tablespoons extra virgin olive oil


Two days before serving:  In a small sauce pan, add water, rice wine vinegar, sugar, kosher salt, mustard seeds and onion. Bring to a boil for 5 minutes. Place beets in a stainless steel or plastic container and pour in boiling liquid. Cover and refrigerate for two days.

Goat cheese:  Place goat cheese, truffle oil and pinch of salt into food processor. Pulse 10 times for 3 seconds.

Fennel: Slice fennel as thin as possible. Squeeze juice of half an orange on sliced fennel. Add olive oil.  Toss and set aside for 15 minutes.