Pickled beets with aniseed and cinnamon
Pickled beetroots are a typical Danish meat topping. But if you make pickled beets with aniseed and cinnamon they can be served as delicate antipasti as well.
With a store of pickles such as sweet and sour carrots, pickled aubergine, or marinated squash, a salad and some sliced ham or salami you can prepare an impressive antipasti misti in the time it take to lay the table. It is the fast and easy way to produce what may look like many independent starter dishes.
One of the agrodolce antipasti could be these pickled beets with aniseed and cinnamon. In Denmark pickled beetroot are normally made with cloves and horseradish, and we eat them almost every day on top of smørrebrød with liver pate, pork roast, meatballs and herring. The pickled beets with aniseed and cinnamon have a more subtle, oriental flavor that suits less fatty meats, and to tell the different pickles apart, I have used yellow beets for this recipe.