Pickled Veggies and Citrus in Herb Vinegar
Ingredients
1 medium beet, peeled and thinly sliced
½ small red onion, thinly sliced
2 tbsp capers, drained
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp honey or maple syrup (optional, for added sweetness)
½ tsp dried thyme (or your preferred herb)
Salt and freshly ground black pepper, to taste
1 ripe persimmon, thinly sliced
1 cup arugula shoots
Instructions
In a small bowl, combine the sliced beets and red onion with red wine vinegar, a pinch of salt, and honey or maple syrup (if using). Toss to coat and let sit for overnight to slightly pickle and soften.
In a serving bowl, mix the olive oil, dried thyme, and a generous pinch of black pepper. Stir to combine.
Add the pickled beets and onions (along with a bit of the pickling liquid) to the bowl. Toss to coat with the olive oil mixture.
Gently fold in the capers, persimmon slices, and arugula shoots.
Taste the salad and adjust seasoning with salt, pepper, or an extra splash of vinegar, if desired.
