by Sarah Steimer
For the pickled beets:
- 1 bunch beets
- 1/4 red onion, sliced
- 3 whole cloves garlic
- 2 bay leaves
- 5 peppercorns
- 1/2 cup water
- 1/2 cup apple cider vinegar
Place the beets, tops removed, in a medium saucepan with enough water to cover the beets and bring to a boil. Simmer for 45-60 minutes. Remove from the water and, once cool enough, rub the skins off.
Slice the beets and add to a jar, along with the onions, garlic, bay leaves, peppercorns, water and apple cider vinegar. Screw the lid onto the jar and gently shake to combine. Refrigerate overnight.
Recipe from: In Sonnet’s Kitchen
For the sandwich:
- 1 medium-sized zucchini, sliced length-wise into 1/2-inch strips
- olive oil
- dash smoked paprika
- salt and pepper
- 1 small garlic clove, finely minced
- 1/4 cup mayonnaise
- 1 teaspoon red wine vinegar
- 1/2 cup torn fresh herbs (I used parsley)
- 1/4 cup pickled beets and onions
- 4 slices good bread
- 4 slices fresh mozzarella
Season the zucchini slices with olive oil, paprika, salt and pepper. Cook on either a grill or a grill pan until soft but not mushy, about 3-4 minutes on either side.
Whisk together the garlic, mayonnaise and vinegar; distribute between the slices of bread.
To build the sandwich, layer the slices of zucchini, mozzarella, beets, onions and herbs.
Makes 2 sandwiches.