Pickled Beets

  • Level: Easy
  • Total: 1 hr 48 min
  • Prep: 30 min
  • Inactive: 3 min
  • Cook: 1 hr 15 min
  • Yield: Two 1-quart jars
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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

  1. 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:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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