Sweet and Sour Beets with Fennel

/5

PRESENTATION

Bright colors and bold flavors really make Sweet and Sour Beets with Roasted Fennel a favorite among American side dishes, especially when you're looking for something both cheerful and reliable on the table. Rich, earthy beets offer a pop of color and a gentle sweetness, while the lively zip from Quick Pickled Vegetables brings just the right amount of tang. Families often love serving this because the crisp beet texture and warm, mellow Roasted Fennel play off each other so well—simple enough for weeknight dinners yet attractive enough for that special family meal. Thanks to the great color combo and built-in variety, the whole dish just looks inviting sitting alongside grilled meats, roast chicken, or as part of those family holiday spreads...it works for everything from lunch gatherings to bigger celebrations. Kids and grownups enjoy it since there's always something interesting on every forkful.

For busy families, Sweet and Sour Beets with Fennel means dependable results and a welcome break from the usual side options—DELICIOUS when paired with goat cheese or tossed with crunchy walnuts, if you want a little extra over-the-top goodness! This fits into almost any meal plan because you can slide it next to roasted protein, set it on top of pretty salads, or serve it with grain bowls for a brighter dinner plate (easy upgrades for holiday side dishes or potluck feasts). Because the flavors are balanced but never too heavy, even picky eaters usually come around after that first bite—you can count on everyone coming back for seconds. If you're collecting fennel recipes or searching for new simple beet recipes, this dish really deserves a spot on your regular dinner line-up. The mix of color, taste, and flexibility helps families stick with favorites that also feel a little special, which is honestly the best kind of win at dinnertime—even on the busiest nights. Sweet and Sour Beets, bold Roasted Fennel, and those pickled touches...what more does your roster of American side dishes need?

INGREDIENTS
Precooked beets 1 ½ cup (400 g)
Sugar 4 tbsp (50 g)
Fennel seeds 1 tsp - wild
White wine vinegar 1 spoonful
Red wine 0.8 cup (180 ml)
Preparation

How to prepare Sweet and Sour Beets with Fennel

Take some precooked red beets (you'll find them vacuum-packed in supermarkets), and using a smooth-bladed knife, remove their outer skin.
Use a mandoline to cut them into thin slices directly into a bowl.

Add the sugar, wild fennel seeds, white wine vinegar, and red wine, and gently mix until the ingredients are well combined.

Let the preparation rest covered and cool for a couple of hours before serving, so the beets have time to absorb the marinade.

Tip

Sweet and sour beets with wild fennel will be even more aromatic if you prepare them in the morning to enjoy in the evening, and if you can't find fennel, you can substitute it with cumin.

Curiosity

Wild fennel, whose green leaves, flowers, seeds, and stems are used, grows spontaneously in Mediterranean areas and blooms in July/August.
Various parts of this plant are used to cook fatty meats like porchetta, or to flavor salt-cured olives, rabbit roasts, snails, or to flavor sausages.
Fennel is also used to prepare desserts, herbal teas, bread, liqueurs, etc.

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