Curry Pickled Beets
I love vinegar and pickles here is a fantastic quick way to make pickled beets. Which make a tangy addition to any salad!
Beets have many wonderful heath benefits as well so add them to your meals as much as possible!
Curry and Fennel Marinated Beets
5-6 small or medium beets
1/2 cup apple cider vinegar
1 cup apple juice or water
1/4 tsp red pepper flakes
1 tsp curry powder
1tsp fennel seeds
2 whole cloves (optional)
1/2 tsp sea salt
Remove the tops of the beets and peel. Cut the beets in half. In a large sauce pan, combine the beets and all the remaining ingredients. Cover and simmer until the beets are cooked through but still firm, about 20 minutes.
Using a slotted spoon, transfer the beets to a glass jar. Cook the remaining liquid until reduced to a syrup. Pour over beets and let cool to room temperature. Store covered in refrigerator for up to 2 weeks.
Adapted from my favorite restaurant Millenium‘s cookbook.