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
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:
- 6 medium beets, cleaned with 1-inch stem remaining
- 2 large shallots, peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
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.























Baja Pineapple Grenade
Fried Mac & Cheese
Simple Slow Cooker Recipes
5 Simple Summer Dinners
Easy Weeknight Sides
Easy Appetizers
5 Healthy Weeknight Dinners
Simple Summer Recipes
Easy Weeknight Meals
Favorite Summer Fruit Desserts
6 Decadent Chocolate Desserts
Summer Side Salads



