Kenny Rochford, general manager of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.Plus: Vegetable Tips and Recipes More Pickled Vegetables

Kenny Rochford
April 2011

Gallery

© Ingalls Photography

Recipe Summary

total:
15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the beets on a platter. In a small bowl, combine the olive oil and lemon zest and season with salt and pepper. Drizzle the beets with the olive oil dressing, scatter the fennel fronds and parsley on top and serve.

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