Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

Just like the purple cauliflower from earlier in the week, I had been neglecting the green and yellow wax beans every Saturday at the farmer’s market. I don’t know why, but even though I thought to myself, “I love green beans!” I never made the purchase.

At the market the other day, I spotted the most beautiful plastic bucket of yellow wax beans. There was only one bucket left, since I had arrived a little later than usual.

I considered that a sign. I snatched them up.

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

The wax beans sat in my fridge for a while. I was so uninspired. Usually, I steam these types of beans and toss them in salads or I roast them during the wintertime.

Then, I saw something online about pickling beets and that little lightbulb went off, and I spiralized some beets, tossed in the gorgeous wax beans and made a quick pickling sauce. After tasting them, they were yummy but were missing something, which ended up being a fresh herb and some cheese, of course.

Honestly, I think I’m always going to quick pickle my beet noodles – it’s so refreshing and tangy. It’s the perfect side for some grilled potatoes at a barbecue or a summer get together.

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

The chives provide that herbal freshness and the feta cheese adds more saltiness and a creamy texture that works very nicely with the al dente beet noodles.

This side dish is easy to make too – I boil the beans and beets together to minimize time. It’s a trick I use a lot, actually.

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

The longer you leave the beets and beans with the pickling sauce the better, since they get the proper time to chill and the vinegar really does its job. This recipe can even be made the night before (just wait to add the feta and chives, of course.)

Well, that’s all folks. Have a happy Sunday – I hope you’re planning a healthy week of Inspiralized cooking. If you ever need inspiration, make sure to use my dropdown recipe menu – you can search my vegetable:

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Have you tried quick pickling veggies before?

Nutritional Information & Recipe

Inspiralized

Serves 1

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

30 minPrep Time

30 minTotal Time

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Ingredients

  • 2 medium beets, peeled, Blade C, noodles trimmed
  • 7.5oz yellow wax beans, ends trimmed
  • ¼ teaspoon coarse salt, to taste
  • ¼ cup apple cider vinegar
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup crumbled feta cheese
  • 1/3 cup minced chives

Instructions

  1. Bring a medium pot filled halfway with water to a boil and once boiling, add in the beets and wax beans. While water is waiting to boil, fill a medium bowl with ice and set aside.
  2. Let the beets and wax beans cook for 5 minutes or until beans are easily pierced with a fork and then drain into a colander and place over ice. Toss the veggies in the ice and once cooled, place in a bowl with the salt, apple cider vinegar, pepper and olive oil. Set aside in the refrigerator for 20 minutes at the least, but the longer the better.
  3. Remove the bowl from the fridge. Place a colander over a bowl and drain the noodles into the colander, reserving the juice. Place the noodles into a bowl, add in half of the reserved juices and then add in the chives and feta to the bowl, toss to combine and serve.
http://inspiralized.com/quick-pickled-beets-and-yellow-wax-beans-with-feta-and-chives/

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

Quick Pickled Beets and Yellow Wax Beans with Feta and Chives

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Comments

  1. That looks fantastic! Love the flavor combos in here. :) Pinned!

  2. I’ve never tried quick pickling before, but I like the idea, and I like the flavor combo here. I just hope that raw beets spiralize easier than raw rutabagas… :-)

  3. I love beets – haven’t tried them pickled. This makes it seem so easy. Thanks!

  4. ruth russell :

    hi Ali –

    I started this comment a few minutes ago, but it’s flying around ‘out there’ somewhere, unfinished, so I’ll start again. We’ve really having storms in our area (turned this off during the lightening/ thunder/ hail), so maybe that explains it and also why I can’t type more than a few letters without having a p-a-u-s-e. H-m-m-m, maybe I didn’t wait long enough before turning this back on…

    Anyway, what I was saying is that I haven’t tried this recipe yet, but one you posted with Beet rice, Quinoa, Feta and Veggies is a REAL WINNER! I just used stuff I had on hand, so the feta got swapped out with goat cheese and I had to use chick peas instead of the beans. Also, I didn’t have fresh corn on the cob so I used thawed/briefly microed frozen corn in it’s place. It was delicious anyway! The lime vinaigrette was great!

    Thanks for everything you go through to keep us supplied with new recipes! ~ ruth

  5. Who has yellow wax beans in the fridge that she has been SO LAZY about using?! THIS GIRL! Love this pickling inspiration! I definitely need to go this route.

  6. The Apple cider – is it 1/4 cup or 1/4 tablespoon?

    • ruth russell :

      hi Signe – just wanted to make sure you noticed it calls for “apple cider vinegar”, not “apple cider”. I bet white vinegar would be OK too, but cider vinegar is what I usually have in the house anyway. I’m going to be trying this recipe after I groc shop! ~ ruth

  7. use a brush on a handle

  8. I’m a little confused about step 2….” then drain into a colander and place over ice.” What are you placing over ice? The colander or the veggies?

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