Beet and Watermelon Pickle Bruschetta

March 27, 2018
2 hours 10 minutes
Serves 4
  • Pickled Watermelon
  • rinds of one small watermelon, diced
  • Brine
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/2 tsp coriander seed
  • 1/2 tsp celery seed
  • 2 slices orange rind
  • Beets
  • 3 whole beets
  • 1/2 orange
  • 2 cups water
  • Harmons 7-grain bread, sliced
  • Crumbled goat cheese, for garnish

In a small saucepan over medium heat, combine all brine ingredients and cook until sugar dissolves. Pour over watermelon rinds and refrigerate for at least 2 hours.

Cover bottom of pressure cooker with 1/2″ of water. Place beets on rack and roast in pressure cooker on high for 10 minutes. Remove and let cool.

Peel beets with a paper towel. Dice beets and place into bowl. Squeeze juice of 1/2 orange over beets and mix until evenly coated.

To assemble, layer Harmons 7-grain bread with beets and watermelon rind, and top with a crumble of goat cheese.