Pickled Beets-and-Goat Cheese Toasts

Name: Pickled Beets-and-Goat Cheese Toasts
Prep time: 20 min
Total time: 12 h 30 min
Yield: 6 serving(s)
Ingredients: 3 medium beets (about 12 ounces); 1/2 tsp. kosher salt, plus more for cooking beets; 1/2 c. white vinegar; 1 1/2 tbsp. sugar; 1 tsp. mustard seeds; 1 tsp. whole black peppercorns, plus more, ground, for garnish; 1 (8-ounce) log goat cheese; 3 tbsp. whole milk; 1 tbsp. chopped fresh dill, plus more for garnish; 6 slices country-style sourdough bread, toasted; Flaky sea salt, for garnish

Perfect for breakfast, lunch, or an afternoon snack.

By Christopher MichelPublished: Jan 11, 2025

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pickled beets on goat cheese smeared toast

Becky Luigart-Stayner for Country Living

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

12 hrs 30 mins

Pickled beets will last in the fridge for up to 3 weeks. They are also delicious chopped up in salads, served alongside pork chops, or served on a charcuterie board.

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Ingredients

3 medium beets (about 12 ounces)
1/2 tsp. kosher salt, plus more for cooking beets
1/2 cup white vinegar
1 1/2 Tbsp. sugar
1 tsp. mustard seeds
1 tsp. whole black peppercorns, plus more, ground, for garnish
1 (8-ounce) log goat cheese
3 Tbsp. whole milk
1 Tbsp. chopped fresh dill, plus more for garnish
6 slices country-style sourdough bread, toasted
Flaky sea salt, for garnish

Directions

1. Step 1Place beets in a large pot of salted water. Bring to a boil, then reduce heat and simmer until a paring knife inserted in the center meets no resistance, 30 to 40 minutes. Drain, reserving 1/2 cup beet water. Once cool enough to handle, use a paper towel to peel beets. Discard skins and slice flesh about 1/4-inch thick; place in a large-mouthed pint-size canning jar.
2. Step 2Combine vinegar, sugar, mustard seeds, kosher salt, peppercorns, and beet water in a medium saucepan. Cook over medium-low heat until steaming and sugar is dissolved, 5 to 6 minutes. Pour over beets until jar is almost full. Cool to room temperature, then seal jar and chill at least 12 hours and up to 3 weeks.
3. Step 3Stir together goat cheese, milk, and dill in a bowl with a fork until creamy. Spread on toast and top with sliced beets. Garnish with chopped dill, flaky salt, and pepper.