Blog Archives - Litchfield Farmers' Market

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 bunch fresh kale with stems removed and leaves chopped
• Pinch of sea salt
• ½ cup sliced pickled beets*
• ¼ cup crumbled feta cheese
• 1/4 cup toasted pine nuts (optional)
• 4 lbs. beets
• 3 cups onions, thinly sliced
• 2 cups white vinegar
• 2 cups water
• 1 tsp salt
• 2 cups sugar
• 1 Tbsp mustard seed
• 1 tsp whole cloves
• 3 sticks cinnamon, broken
• 1 Tbsp whole black pepper
• 4 medium roasted beets, cooled, peeled, and sliced (<< click that link for how to make roasted beets)
• 1 cup cider vinegar
• 1 cup water
• 1/3 cup granulated sugar
• 1 teaspoon (dry) ground mustard
• 5 whole black peppercorns