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A versatile vegetable you can enjoy fresh, roasted or grilled in everything from salad to tacos and brunch-worthy griddle cakes.

The pickled beets need to be made the day before. They keep for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time or just looking for a shortcut, dicing some ready-pickled beets is a perfectly good substitute.

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