We’re all about hearty bowls of food — plates are overrated, anyway. Join James Beard Award-winning chef and restaurateur Rachel Yang as she dives into this most useful piece of servingware and shows you how to keep it fresh. These yellow curry pickled beets are a colorful way to make sure everyone gets their veggies. 

You know pickled beets. But at Joule, our hope is to take a dish you think you know and do something unexpected. This unusual version — curried and pickled yellow beets, paired with kalamata olives and Mission figs — is a longtime favorite. Because both turmeric and beets have a distinct earthiness to them, they’re a natural match, especially combined with the saltiness of the olives and the sweetness of the figs. Topped with a pistachio-studded oil touched with heat, each bite is novel but perfectly balanced.

At Joule, we plate these pickles as banchan, garnished with cilantro and a sprinkling of chunky sea salt. If you want something a little fancier, you could slice the beets very thinly with a mandolin and simply pour the pickling liquid over them to soften them, instead of letting them cook in the liquid.

Reprinted with permission from My Rice Bowl