Quick Pickled Beets with Fennel

Ingredients:

• 1 medium beet, thinly sliced

• ½ fennel bulb, thinly sliced

• ½ cup apple cider vinegar

• ½ cup water

• 1 tbsp sugar

• 1 tsp salt

Directions:
Boil vinegar, water, sugar, and salt. Pour over beets and fennel in a jar. Let sit 1–2 hours or refrigerate overnight.

Crisp, tangy, and aromatic soft root.