6 medium beets, cleaned with 1-inch stem remaining2 large shallots, peeled2 sprigs rosemary2 teaspoons olive oil1 large red onion, frenched1 cup tarragon wine vinegar1 1/2 teaspoons Kosher salt1/2 cup sugar
1 cup water
Roast the Beets
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 40 minutes.
Pickle Beets
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.
Alton Brown, Food Network
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This recipe was most recently featured in
Boston Organics Newsletter No. 01 of 2012.