Spicy Pickled Beets
Recipe by Wayne Harley Brachman
- Yield: 10 to 15 servings
- Nutritional Information Per Serving (1 of 14 servings): Calories 37, Total Fat 0 g, Saturated Fat 0 g, Carbohydrates 8 g, Dietary Fiber 2 g, Sugar 5 g, Protein 1 g, Cholesterol 0 mg, Sodium 193 mg
- Total Time: 5 hr 15 min
- Preparation Time: 15 min
- Cooking Time: 5 hr
Ingredients:
- 2 pounds beets
- 1 medium onion, thinly sliced
- 1 cup cider vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon toasted fennel seeds
- 1 serrano chile, deveined, seeded, and chopped
- Salt and pepper, to taste
- Thai basil, finely sliced (chiffonade), for garnish
Instructions:
- Preheat your oven to 400F (200C). Wrap the beets in foil and place them on a rack over a pan with hot water. Roast for 40 minutes until tender and bursting with earthy flavor.
- Cool slightly, then slip off the skins and slice into -inch thick roundsperfect for pickling!
- In a large bowl, toss the sliced onion, cider vinegar, brown sugar, toasted fennel seeds, chopped serrano, salt, and pepper. Mix in the beets and let them marinate in the fridge for at least 4 hoursthe spicy, tangy magic intensifies with time.
- Serve chilled, topped with delicate ribbons of Thai basil for a vibrant, fresh finish that elevates every bite.
Fire up your kitchen and transform simple beets into an irresistible spicy treatyour taste buds will thank you!
