Recipe courtesy of Wayne Harley Brachman
5 hr 15 min
15 min
5 hr
10 to 15 servings


  • 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


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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