Pickled Beets & Apples

Pickled beets and thinly sliced Granny Smith apple together in one bowl. The tangy beet brine does double duty here, seasoning the apple slices as they sit at room temperature.

This is a no-cook side that relies on jarred pickled beets, so most of the flavor work is already done. You add lemon juice and a pinch of ground cloves to the beets and their liquid, then slice a tart Granny Smith apple directly into the bowl. The apple soaks up that sweet-sour brine and softens just slightly while keeping its crunch.

Ground cloves are the quiet star. Just ⅛ teaspoon adds a warm spice note that ties the earthy beets and bright apple together without overpowering either one.

Let everything sit at room temperature until serving. The longer it marinates, the deeper the apple takes on that gorgeous ruby color from the beet juice.

Kitchen Tips

• Use a firm, tart apple like Granny Smith. Softer varieties turn mushy in the brine
• Slice the apple thin so it absorbs flavor faster and matches the beet texture
• Don’t drain the beets. The pickling liquid is the dressing
• This works as a make-ahead side. It holds well for several hours and actually improves with time

Variations

• Add thinly sliced red onion rings for extra bite
• Toss in a handful of toasted walnuts just before serving for crunch
• Swap cloves for a pinch of ground allspice for a slightly different warm spice character