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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. 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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