Prep Time
30 min
Cook Time
1h 15 min
Yields
2 servings
Skip the store-bought; preserving roasted beets is fantastically easy with this flavourful brine.
Yield: 2 (1-quart) jars.
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ingredients
For pickling
Roasted Beets (recipe follows)
1
large red onion, frenched
1
cup tarragon wine vinegar
1 ½
tsp kosher salt
½
cup sugar
1
cup water
Roasted Beets
6
medium beets, cleaned with 1-inch stem remaining
2
large shallots, peeled
2
sprigs rosemary
2
tsp olive oil
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directions
Step 1
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.
Step 2
Preheat oven to 400ºF.
Step 3
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.