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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.

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