
Beet & Pickle Antipasto
Beet & Pickle Antipasto
This beet and pickle antipasto is a great salad, starter, or side dish. The sweetness from the beets is complemented by the pickles and my homemade “Russian Style Sauerkraut”. A family favorite.
Ingredients
- 2 Cups Cooked Beets
- 1 Cup Cooked Carrots
- 1 Cup Cup Peas (frozen or canned)
- 1 Dill Pickle
- 1/2 Cup Russian Style Sauerkraut
- 1 Tablespoons Sunflower Oil (Or any oil of your choice)
Instructions
- Peel both beets and carrots and either cook them in the microwave or boil them. Instructions for fast beets cooked in the microwave: 1.) Peel the beets. I usually make 3 medium beets 2.) Cut the beets in half 3.) Place flat side down in on a plate, cover the beets with microwave-safe plastic wrap and place in microwave on HIGH for 6 minutes. Check the beets and send them back into the microwave for another 4-6 minutes.
- Cut the beets and the carrots into little cubes. The cube size should be similar to peas.
- Rough cut your Sauerkraut
- Cut the pickles with a vegetable peeler. The long thin strands are a great texture addition to this antipasto.
- Add in the peas.
- Add in a tablespoon of oil, mix and serve. I use sunflower oil but you can use any oil of your choice. Let me know which oil you used and if you liked the outcome.
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