Photo: Pickled Beets Recipe
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.
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By cr.perkins_11839135
Greensboro, NC
on December 24, 2011
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my daughter in law father brought me a lot of beets from his garden.
I must say I have eaten beets all my life. Bar none this is the best
recipe I have ever made. My eldest granddaughter came home from
college and was here to make cookies with me, I was in the process
of making the beets she does not like beets. She and her boyfriend
came the next day, he had never eaten beets. Well they both tasted
them and couldn't believer how good they were. My granddaughter
had tasted beets before but didn't like them. She loved these guess
I will have to send a jar back to school with her. Thanks Alton I
cooked your marinated turkey for thanksgiving and I was a star.
i of course give you all the credit. The beets will be on the table
for Christmas dinner can't wait to hear the praise I will receive.
Alton you are my go to for delicious recipes Thanks a million.
By llvixen
Houston, TX
on December 20, 2011
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A friend introduced me to pickled beets and I grew to like it. This Xmas, I wanted a 'pretty' salad so I decided to try this recipe. Made it last night, 24 hours later, I just tasted it. Oh my world, it is the best pickled beet I've ever tasted. I had my husband tried it, and he never had pickled beet before, and he loved it! It's going to be a hit this Xmas dinner. I'm already thinking about getting some more beets to make another batch.
Btw, I used red wine vinegar because that was what I had. I put some tarragon into the pickling solution, and some cinnamon, all spice, and peppercorns as I were comparing different recipes, and other recipes called for these spices, and I do like strong flavors. Other recipes called for 1:1:1 ratio of water, vinegar, and sugar, while this recipe called for 1:1:0.5 which I think is the right balance of sour and sweet.
Thanks Alton! I'm a 'beet' convert.
By robbie_11782483
Richardson, TX
on October 18, 2011
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Wonderful! Easy to make. Making another batch this year
Read all 26 reviews