Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Beet It
Print
Pickled Beets
Total:
1 hr 48 min
Prep:
30 min
Inactive:
3 min
Cook:
1 hr 15 min
Yield:
Two 1-quart jars
Level:
Easy
Total:
1 hr 48 min
Prep:
30 min
Inactive:
3 min
Cook:
1 hr 15 min
Yield:
Two 1-quart jars
Level:
Easy

Ingredients

  • Roasted Beets, recipe follows
  • 1 large red onion, frenched
  • 1 cup tarragon wine vinegar
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water
Roasted Beets:
  • 6 medium beets, cleaned with 1-inch stem remaining
  • 2 large shallots, peeled
  • 2 sprigs rosemary
  • 2 teaspoons olive oil

Directions

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:

Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pickled Beets

Recipe courtesy of Emeril Lagasse

Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing

Recipe courtesy of Wayne Harley Brachman

Pickled Mushrooms

Recipe courtesy of Michael Symon

Roasted Beet and Grapefruit Salad

Recipe courtesy of Dave Lieberman

Beet and Endive Salad with Garlic and Herb Vinaigrette

Recipe courtesy of Amy Finley

On TV

So Much Pretty Food Here