Pickled Beets

10 ingredients
7 steps

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

  1. 1
    Remove the skin from the Roasted Beets and slice thinly.
  2. 2
    Arrange in 1-quart jars alternating layers with the onion.
  3. 3
    In a small pot boil the rest of the ingredients and pour over the beets.
  4. 4
    Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
  5. 5
    Preheat oven to 400 degrees F.
  6. 6
    In a large bowl toss all of the ingredients.
  7. 7
    Place into a foil pouch and roast in the oven for 40 minutes.

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