Quick Pickled Beets or Fennel
This quick pickled beets recipe is a fresh, tangy addition to sandwiches or salads. Fennel can be used as an alternative for added variety.
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
Calories: 192kcal | Carbohydrates: 43g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 218mg | Potassium: 918mg | Fiber: 8g | Sugar: 36g | Vitamin A: 90IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 3mg