Scuttlebutt

cooking.nytimes.com

lucylo

subheading: FOR THE PICKLED BEETS (OPTIONAL):

1 bunch beets (about 5 beets), scrubbed and trimmed

¼ cup olive oil

Kosher salt (such as Diamond Crystal)

1 cup red wine vinegar

½ cup granulated sugar

½ tablespoon whole black peppercorns

½ tablespoon coriander seeds

½ tablespoon mustard seeds

1 whole star anise, broken up

4 whole allspice berries

subheading: FOR THE SANDWICHES:

½ cup julienned carrots

¼ cup apple cider vinegar

½ cup mayonnaise (or pimenton aioli; see Tip)

½ teaspoon pimentón (or smoked or sweet paprika)

1 garlic clove, grated

4 (4-by-4-inch) pieces focaccia (store-bought or homemade)

4 hard-boiled eggs, peeled and sliced

¼ cup pitted oil-cured olives, chopped

2 tablespoons capers

1 cup assorted plucked fresh herb leaves and tender stems (any combination of parsley, mint, dill and cilantro)

2 medium pickled beets, sliced ¼-inch-thick

Extra-virgin olive oil, as needed

4 ounces feta (preferably in block form, for slicing)

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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