Relish Tray (Pickled Beet Eggs)
- Level: Easy
- Yield: 2 to 4 servings
- Total: 6 hr 40 min (includes pickling time)
- Active: 40 min
Ingredients
Pickled Beet Eggs:
One 15-ounce can small whole or sliced beets
1/2 cup red wine vinegar
1/2 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
4 large eggs, at room temperature
Flaky salt and freshly ground black pepper
Bernie’s House Butter:
2 cups heavy cream
1/2 teaspoon kosher salt
Relish Tray:
Grilled sourdough bread
Sliced ham
Cornichons
Radishes, halved or quartered depending on size
Green and kalamata olives
Directions
- To make the pickled beet eggs: In the carafe of a high-speed blender, add the beets with their juices and puree until liquefied. Pour the beet juice into a fine-mesh sieve set over a medium saucepan to remove any chunks, reserving the beet juice (you should have about 1 cup of beet juice). Put the saucepan over medium heat and add the vinegar, sugar, kosher salt, nutmeg and 1/4 cup water. Bring to a boil and reduce to a simmer, stirring, until the sugar is fully dissolved, about 5 minutes. Remove from the heat and cool completely. Pour into an airtight container and set aside.
- Rinse the saucepan and fill with water. Bring the water to a boil over medium-high heat. Carefully add the eggs and cook for 7 minutes. While the eggs are cooking, prepare an ice bath in a medium bowl. Using a spider or slotted spoon, immediately submerge the eggs into the ice bath. Allow the eggs to cool down completely, then peel. Add the eggs to the beet pickling liquid. Cover and refrigerate for at least 6 hours and up to overnight.
- To make Bernie's house butter: In the bowl of stand mixer fitted with the paddle attachment, add the heavy cream and kosher salt. Beat on medium speed until the butter solids start to separate (it will have the consistency of watery cottage cheese), 10 to 15 minutes. As the butter churns, prepare an ice bath. Use your hands to collect the butter solids from the liquids and form into a rough ball. Place the butter ball into the bowl of ice water. Gently squeeze the ball together in your hands to press out any remaining water until smooth and shiny. Wrap the butter in plastic and smooth into a desired shape. Chill in the refrigerator (it keeps for up to 1 week).
- To assemble the relish tray: Cut the pickled eggs in half. Season with flaky salt and black pepper. Place the grilled bread, ham, cornichons, radishes, olives and butter on a serving board. Add the pickled eggs.