Yield
Serves 4
Serves 4
Prep Time
24 hours
24 hours
Difficulty
Medium
Medium
Pour a glass of Sierra Nevada Premium PILS and enjoy! The bright crisp notes of the PILS highlight the citrus and complement the earthy beet flavors and tangy goat cheese.
Pickled Golden Beets
Ingredients
- 2 each golden beet
- ½ each shallot
- 1 tbsp sugar
- 1 tsp kosher salt
- ¼ tsp black peppercorns, whole
- ¼ tsp coriander, whole
- ¼ tsp yellow mustard seeds
- 1/8 tsp crushed red pepper flakes
- 2 each bay leaves
- ½ cup apple cider vinegar
- 1 cup cold water
Roasted Beets
Ingredients
- 2 each red beet
- 1 tsp canola oil
- ½ tsp kosher salt
PILS & Citrus Vinaigrette
Ingredients
- 2 tsp shallots, minced
- 1 tsp jalapeno, minced
- ½ each cara cara or blood orange
- ¼ tsp coriander, ground
- ¼ tsp honey
- ¼ tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp Sierra Nevada Premium PILS
- 1 tbsp champagne vinegar
- ¼ cup canola oil
Salad Ingredients
Ingredients
- 3 each blood or cara cara oranges
- 2 each grapefruit
- 2 oz arugula & frisee lettuce
- 2 tbsp goat cheese, crumbled
- 2 tbsp pistachios, chopped
Step 1
Pickle the golden beets. Place beets in a medium saucepan, cover with water, and season with 1 tsp salt. Bring to a boil and gently boil until tender when pierced with a knife. Approximately 30-45 minutes. While beets cook, prepare pickling brine. Slice ½ shallot into rings. Combine apple cider vinegar, shallot rings, sugar, kosher salt, black peppercorns, coriander seeds, yellow mustard seeds, bay leaves, and crushed red pepper flakes in a small saucepan and bring to a boil over high heat. Stir the brine to ensure the sugar and salt have dissolved, remove from the heat, and add cold water—reserve for later. When beets are tender, drain, peel, and dice. Place dice beets in a quart jar and cover with pickling brine. Chill for 24 hours.
Step 2
Roast the beets. Preheat the oven to 400°F. Toss beets with canola oil and kosher salt, wrap tightly in aluminum foil, and roast on a baking sheet until tender when pierced with a knife (about 60-70 minutes). Peel the skins while still warm, using a paper towel, cut into bite-sized wedges, and chill.
Step 3
Make the PILS & Citrus vinaigrette. Cut the orange in half and grill one half on both sides. Peel the rind and chop the flesh of the grilled orange; be careful not to add the white pith. Add minced shallots, jalapenos, grilled orange flesh and peel, ground coriander, kosher salt, black pepper, honey, PILS, and champagne vinegar to a blender and puree. While running, slowly drizzle canola oil. Set aside.
Step 4
Prepare the citrus. Cut the rind and pith off the oranges, then cut into ¼-inch cross-sections. Cut the rind and pith off the grapefruit and cut out the individual segments using a paring knife.
Step 5
Arrange roasted and pickled beets, orange cross sections, and grapefruit segments on the bottom of the plate and drizzle with PILS & Citrus vinaigrette. Toss arugula and frisee with 1 tbsp of vinaigrette and place on top of the beets and citrus. Finish by topping with chopped pistachios and crumbled goat cheese.
