Food & Cooking Recipes Relish Platter 2.3 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Serve this colorful assortment of condiments with a simple Fried Lake Fish dinner. Ingredients 1 cup plus 2 tablespoons white-wine vinegar 2 tablespoons plus 1 teaspoon coarse salt ¼ cup granulated sugar ½ pound red beets, peeled, sliced lengthwise, and cut into ¼-inch matchsticks 2 ears corn, stripped from cob (or 2 cups frozen, thawed, and drained) 2 scallions, thinly sliced ½ red bell pepper, finely chopped (½ cup) 1 stalk celery, finely chopped 1 tablespoon olive oil ¼ teaspoon ground black pepper 8 ounces cottage cheese Directions Bring 1 cup water, 1 cup vinegar, 2 tablespoons salt, and sugar to a boil in a small saucepan. Add beets, remove from heat, and cool to room temperature. In a medium bowl, combine corn, scallions, red pepper, celery, 2 tablespoons vinegar, olive oil, 1 teaspoon salt, and pepper. Transfer cooled beets, corn salad, and cottage cheese to separate serving bowls and serve with fried fish. Rate it Print