lacto-fermented beets, tomatoes, and basil

walnuts • olive oil • flaky sea salt makes 4 to 6 servings I created this dish for a gathering in October 2018. There were beautiful tomatoes at the farmers’ market, and beets were in full force. Lacto-fermenting the beets was a great way for me to enhance their flavor while maintaining their nutrient density. The intensely flavored beets, fresh fall tomatoes, and a touch of basil make this a vibrant salad. The beets will take at least one week to ferment, so I would get them going and buy tomatoes soon before serving this salad.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, combine the salt and filtered water and heat over medium heat, stirring, until the salt has completely dissolved. Refrigerate the brine until completely cool.

Step 2

Thinly slice the beets crosswise into rounds between ⅛ and ¼ inch thick.

Step 3

Stack the beets in a clean 1-gallon canning jar. Pour the cooled brine over the beets and place a plate on top. Place a 28-ounce can of tomatoes over the plate to ensure that the beets stay submerged. Cover the jar with cheesecloth and set it aside at room temperature to ferment for at least 1 week. Once the beets are fermented to your taste, cover the jar and refrigerate. The beets will keep in the refrigerator for up to 3 months.

Step 4

To serve, arrange the beets and tomatoes on a serving platter. Drizzle with olive oil, sprinkle with the walnuts, garnish with the basil, and season with flaky salt and pepper.

Step 5

“Is You Is or Is You Ain’t My Baby? (Rae and Christian Remix)” by Dinah Washington from Verve Remixed