Purple Pickled Beet and Goat Cheese Recipe

For the Pickled Beets

Preheat an oven to 175°C (350°F).

Place the beets on aluminum foil, drizzle them with olive oil then salt and pepper them. Wrap the beets in the aluminum foil and cook until they are tender, about 60 to 70 minutes. Remove from the oven and let cool enough to handle.

While the beets are cooling make the pickling brine. Combine the apple cider vinegar, brown sugar, and the spices in a pot and bring to a boil, stirring occasionally. Let simmer for 5 minutes then remove from the heat.

Remove the skins from the beets. Cut the beets into chunks and add to the cooling pickling brine. Let the brine fully cool then place it in the refrigerator. The brine can be used right away or stored for many days before being used.

For the Pickled Eggs

Peel the hard boiled eggs and place them in the pickling brine. Let them soak for 12 to 18 hours, or up to 3 days depending on the strength of flavor you'd like. Remove the eggs from the brine and finish the instructions for the Basic Deviled Eggs Base.

To Assemble

Spoon the yolk mixture from the Basic Deviled Eggs Base into the pickled egg white halves. Top with a small scoop of goat cheese, a pecan, and a slice of pickled beet. Sprinkle with thyme then serve.