- Pickled Watermelon
- rinds of one small watermelon, diced
- 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
- 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.