Easy Fennel & Peppercorn Pickled Beets

Easy Fennel & Peppercorn Pickled Beets

0 Reviews
From: EatingWell.com, October 2019

This pickled beets recipe is super simple, yet full of big flavor. This is partly because we roast beets first (which concentrates their sweetness) and also add a healthy dose of fennel seeds for dynamite flavor. Once the beets sufficiently pickled, add them to salads or alongside your favorite grilled meats for a pleasant hit of acidity.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound red beets
  • 1 tablespoon olive oil
  • 1 cup water
  • ½ cup apple cider vinegar
  • ½ cup unseasoned rice vinegar
  • ¼ cup granulated sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon fennel seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon crushed red pepper
  • 1 dried bay leaf

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Place beets on a sheet of aluminum foil; drizzle with oil. Wrap beets tightly in foil. Roast in preheated oven until a knife inserts easily into center, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven; unwrap and cool 15 minutes. Rub beets with a kitchen towel to remove skins. Cut beets into 8 wedges each and place in a 1-quart mason jar.
  2. Bring water, both vinegars, sugar, salt, fennel seeds, peppercorns, crushed red pepper and bay leaf to a boil in a saucepan over high, stirring until sugar and salt dissolve. Pour mixture over beets; cover with lid and refrigerate 8 hours or up to overnight.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 45 calories; 2 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 1 g protein; 5 g sugars; 1 g added sugars; 333 mg sodium;
  • Carbohydrate Servings: ½

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