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.
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.
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.
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:
Have you tried quick pickling veggies before?
Nutritional Information & Recipe
Quick Pickled Beets and Yellow Wax Beans with Feta and Chives
- 2 medium beets peeled, Blade C, noodles trimmed
- 7.5 oz 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
- 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.
- 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.
- 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.