Name: Pickled Beets
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H48M0.000S
Yield: Two 1-quart jars
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; 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.

On Tonight

Pickled Beets

Roasted Beets:

Roasted Beets:

Categories:

Related Pages