Pickled Beets
My brother calls this recipe a time machine, as after one taste, it took him back to the time of our youth when pickled beets were a regular occurrence at out house. The nice thing about pickled beets is many of our family members don’t like them, so that leaves more for my two brothers and myself.
Ingredients
- 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
- 2 cups tarragon wine vinegar
- 1 Tbl Kosher salt1 cup sugar2 cups water
- Roast the Beets
Procedure
Preheat oven to 400 degrees F. In a large bowl toss first 4 of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes. Remove the skin from the Roasted Beets and slice in 3/8 inch slices. 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.
Tagged as Beets, Vegetables + Categorized as side dish
