Switch Up Your Brunch with Pickled Beets-and-Goat Cheese Toasts

Yields: 6 servings

Prep Time: 20 mins

Total Time: 12 hours 30 mins

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

Directions

1. Place 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. Combine 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. Stir 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.

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