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Pickled Beets

Recipes / Sides

• 6 medium beets, cleaned with 1-inch stem remaining
• 2 large shallots, peeled
• 2 sprigs rosemary
• 2 teaspoons olive oil
• 1 large red onion, frenched
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons salt
• 1/2 cup sugar
• 1 cup water

Preheat oven to 400 degrees F.

In a large bowl, toss the beets, shallots, rosemary, and olive oil. Place into a foil pouch and roast in the oven for 1 hour.

After the beets have cooled, remove their skin. Arrange in jars alternating layers with the onion. In a small pot boil the vinegar, salt, sugar, and water, and pour over the beets. Put tight lids on the jars and refrigerate for 3 to 7 days before serving.