Name: Quick Pickled Beets or Fennel
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 1 large beet (or 1 large fennel bulb, trimmed and cored); ¼ cup white wine vinegar (or red wine vinegar); 1 tablespoon honey (or sugar); Salt and pepper (to taste)

Countertop scene with a box grater and pile of grated red beets.

This makes a fresh, tangy ingredient for sandwiches or salads. You can also substitute fennel for the beets and use them in the Little Gem Salad with Citrus Vinaigrette (page 37 in our winter 2018 print magazine). When using beets, you can also branch out and use golden orange beets or the pink-and-white-striped Chioggia beets.

Ingredients

1 large beet, or 1 large fennel bulb, trimmed and cored
¼ cup white wine vinegar, or red wine vinegar
1 tablespoon honey, or sugar
Salt and pepper, to taste

Instructions

If you are using the beet, cut off the top and tail and peel or scrub off any rough skin. Then grate it on a box grater. If you are using fennel, cut it in quarters and thinly slice, using a mandoline if you have one.
Combine the beet (or fennel) with the vinegar, water, honey or sugar, salt and pepper in a saucepan and bring to a simmer. Cook for 1–2 minutes and then remove from heat; let sit for at least 10 minutes, or until cool. Taste and adjust seasoning. Use at room temperature or chill.

Nutrition

Quick Pickled Beets or Fennel