Good Morning America Recipes

Laurence Edelman's Pickled Beets

A Pretty Addition to Your Chanukkah Table

PHOTO: Laurence Edelman of Left Bank restaurants pickled beet recipe is shown here.
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Cook Time: min

In celebration of Chanukkah, Jewish chef Laurence Edelman of West Village hotspot Left Bank has created a great pickled beet recipe. Laurence serves the grated pickled beets alone as a snack, and even on potato pancakes with a dollop of crème fraiche.

For more information on Left Bank in Manhattan, click here.

Ingredients

  • 2 1/2 pounds beets
  • 3 tablespoons sea salt
  • 1/2 teaspoon juniper seeds
  • 1/2 teaspoon fennel seeds
  • 2 cardamom pods
  • 2 star anise pods
  • Cooking Directions

    Grate beets into mixing bowl, and mix in the ingredients, squeezing the beets repeatedly to accelerate the process. Pack tightly into some ceramic or glass container, letting the natural beet water rise above the grated beets. Use a clean dish to weigh the grated beets beneath what is now a brine. Wrap the top of the ceramic crock with cheesecloth. Let the beets ferment for 3 days. Will keep in fridge for about a month.

    Recipe courtesy Laurence Edelman.

    Recipe Summary

    Main Ingredients: juniper seeds, fennel seeds, beets, sea salt, star anise, cardamom

    Course: Vegetable


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