Pickled Beets
- Level: Easy
- Yield: Two 1-quart jars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 456
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 95
- Dietary Fiber
- 11
- Sugar
- 76
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 1624
- Total: 1 hr 48 min
- Prep: 30 min
- Inactive: 3 min
- Cook: 1 hr 15 min
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.