Spicy Pickled Beets

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Spicy Pickled Beets

 

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 to taste

freshly-ground black pepper to taste

thai basil chiffonade for garnish

 

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.

Makes 10 to 15 servings.