Cold appetizers · The home kitchen
Olives & Turnips
Crunchy turnip pickles and olives give a mezze table a bright, salty contrast to creamy dips. A little beet colors the turnips pink as they rest in a simple vinegar brine. This small-batch version stays in the refrigerator throughout pickling and storage, making it practical for an everyday home kitchen. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Olives & Turnips recipe
- Serves
- 8
- Prep
- 20 min
- Cook
- 5 min
- Rest / chill
- 5760 min
- Total
- 5785 min
Ingredients
- 500 g turnips, peeled and cut into sticks
- 40 g raw beet, peeled and sliced
- 250 ml white vinegar, 5% acidity
- 250 ml water
- 15 g fine salt
- 10 g sugar
- 2 garlic cloves, halved
- 200 g mixed olives, drained
Method
Wash a 1-litre jar and lid thoroughly. Combine vinegar, water, salt and sugar in a saucepan and bring to a simmer to dissolve. Cool completely.
Pack turnips, beet and garlic into the jar. Pour in cool brine to cover; use a clean small weight if necessary to keep vegetables submerged.
Close and refrigerate for 4 days before serving. Keep refrigerated, use clean utensils and eat within 2 weeks. These are refrigerator pickles, not shelf-stable preserves.
Drain the portion needed and arrange beside olives.
Make it your own.
- Cut turnips to similar thickness for an even crunch.
- A small piece of beet supplies plenty of color.