Pickled Beets and Eggs with Blue Cheese and Walnuts

Pickled Beets and Eggs with Blue Cheese and Walnuts

 

Here we are in middle of fall and already some holiday menu ideas are starting to churn around in my head.

Inevitably, for me, beets always come to mind. Their festive color and earthy flavor are somehow synonymous with winter food. I wrote a post in January 2014 on Lingonberries: Beet Salad with Walnuts, Danish Blue, and Lingonberry Dressing (see here), and another post in July 2013 on Devilish Red Beet Eggs and Pickled Beets.

What can I say? I’m just mad about the pairing of beets and blue cheeses! So here is yet a third beets recipe rendition that you might consider adding to your holiday menu short list. With all the components prepared ahead, serving can be assembled in a flash.

 

Pickled Beets and Eggs with Blue Cheese and Walnuts  serves 4

Prepare a the pickled beets and eggs together at least a day in advance. Follow the recipe for pickling beets and eggs (see here)

 

Blue Cheese Dressing:

  • ¼ cup mayonnaise
  • 1/3 cup Greek yogurt
  • 2 ½ oz crumbled Danish Blue cheese (or a sweet Gorgonzola is superb)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 teaspoon sea salt
  • freshly ground white pepper to taste
  • ½ cup broken walnut pieces
  • smoked Maldon Salt (or flaked sea salt)
  • bunches of rocket (arugula) or watercress (optional)

Combine the mayonnaise, Greek yogurt, 2 oz of the crumbled blue cheese, lemon juice, salt, and pepper in a small bowl and mix together with a whisk. The dressing will be very thick and creamy. Refrigerate until just ready to serve.

Serving: Place the pickled beets and onions on a bed of rocket or watercress ( if using) in the center of the plate. Place a halved red beet egg to the side. Dollop the dressing over the beats and top with walnuts and some of the remaining crumbled blue cheese. Lightly season the eggs with Smoked Maldon Salt (see note below) and serve.

Note: Maldon Salt is a naturally produced sea salt in the town of Maldon on the shores of the Blackwater Estuary, England, which has been the heart of salt production since Roman times. Maldon salts are loved by chefs and home cooks alike around the world.

Recently my friend Andrew returned from the UK with a box of Smoked Maldon Salt for me. The pyramid crystalline flakes are naturally smoked over English oak with a deep smoky flavor that adds the perfect flourish to a myriad of applications. Thank you Andrew!

Maldon Salts are available at specialty food purveyors and online!

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