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Ingredients
US|METRIC
4 SERVINGS
- 2 beets (large, we used Chioggia beets)
- 1 bulb fennel
- 3/4 cup red wine vinegar
- 3/4 cup water
- 2 tsp. salt
- 1/2 tsp. peppercorns (optional)
- 3 sprigs fennel frond (optional)
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