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Pickled Beet Salad with Ash-Coated Goat's Cheese (Geweckte Bietensalade)


Pickled Beet Salad with Ash-Coated Goat's Cheese (Geweckte Bietensalade)

Pickled Beet Salad with Ash-Coated Goat's Cheese

Photo © Fontaine
There's something deeply reassuring about making your own pickles and jams. This recipe was translated and adapted from the original Dutch in Homemade cookbook and reprinted here with the publisher's permission.

Says author Yvette van Boven, "Serve this beet salad as an appetizer with smoked fish or as a side with meat dishes. I like serving it with goat's cheese. You could also add some green salad. This beet salad recipe makes about 4 liters [1 gallon]. So clear a shelf in your basement. Or, simply halve the amounts to make a smaller batch."

Yield: Makes about 1 gallon (4 liters).


  • 3.3 lb sweet-sharp apples, e.g. Elstar (1.5 kg), peeled and diced
  • 2 red onions, peeled and sliced into thin rings
  • 3-4 slices of fresh ginger (don't bother to peel)
  • 1 tsp ground cinnamon
  • 1 pinch nutmeg
  • 2 tbsp mustard seeds
  • 1 1/4 cup raspberry vinegar (or red wine vinegar), (300 ml)
  • 1 1/3 cup (cane) sugar (250 g)
  • Salt & freshly ground black pepper, to taste
  • 6.6 lb precooked beets (3 kg), peeled and diced
  • For an appetizer for 4 people:

  • 1 lb pickled beet salad (500 g)
  • 1 St. Maure goat's cheese, or another good goat's cheese, about 8 oz (200 g)
  • 4 cups arugula (rocket), mesclun, or a mix (150 g)


In a large pot, bring all the ingredients (except the beets) to the boil and allow to cook for five minutes. Season to taste with salt and freshly ground black pepper.

Add the beets, stir gently (so that the apple and beet pieces don't break apart) and allow to warm through.

Prepare four 1 liter or eight 1/2 liter jars for canning [see Preparing Jars for Canning and Boiling Water Processing]. Spoon the beet salad into four 1 liter or eight 1/2 liter jars. Leave in the boiling water bath for 20 minutes. Allow to cool and keep in a dark place until needed.

You can also make this salad without canning. Simply allow the ingredients to macerate for a while - an hour should be plenty.

Serve a nice helping of beet salad with some salad greens and three slices of goat's cheese per person. Drizzle with good olive oil just before serving.

Karin's Tips:

  • You could also use Braeburn or Gala apples, or any other tart apple local to your area.
  • While Yvette suggests using 4-8 large pickling jars, I prefer using a number of smaller jars. After all, you can simply open and use the jars as you need them. This keeps the contents of the unopened jars optimally preserved. Also, an abundance of little jars enables you to give away a few as edible gifts to family and friends.
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