Beetroot Pickle with Plum, Labneh & Pistachio

Pickle salads are salads! A very purple pickle situation involving roasted pickled beetroot that’s steeped overnight with cumin seeds, nigella and white peppercorns. If you can’t find pomegranate infused white balsamic, don’t fret as regular red wine vinegar will do just fine. These babies are great to have on hand in the fridge, but become something gorgeous when paired with fresh plum, crushed pistachio and basil, that’s plonked on top of a bed of creamy labneh and finished with plenty of olive oil and flakey salt. Although it may take a little longer, prepping your pickles a day in advance is most certainly worth it – serve it as a date-night starter or side dish, mopping it up with some fresh fluffy sourdough if you wish. I solemnly swear this is not an excuse for me to eat a whole plate of pickles.

A Little Longer

Serves 2-4

Prep Time 1 day Mins

Cook Time Mins

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