Recipe courtesy of Wayne Harley Brachman

Spicy Pickled Beets

  • Total: 5 hr 15 min
  • Prep: 15 min
  • Cook: 5 hr
  • Yield: 10 to 15 servings
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2 pounds beets

1 medium onion, thinly sliced

1/2 cup cider vinegar

1 tablespoon light brown sugar

1-tablespoon fennel seeds, toasted

1 serrano chile, deveined, seeded and chopped

Salt and pepper, to taste

Thai basil, chiffonade


  1. Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.

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