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Course: Sauces & Condiments
Keyword: Gluten-Free, Make-Ahead, Pickled Beets, Pickles, Sides, Vegetables, Vegetarian

Pickled Beets

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 48 minutes
Yield: 2
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Roasted Beets

  • 6 medium beets, cleaned with 1-inch stem remaining
  • 2 large shallots, peeled
  • 2 sprigs rosemary
  • 2 teaspoons olive oil

Pickled Beets

  • 1 large red onion, thinly sliced
  • 1 cup tarragon wine vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup sugar
  • 1 cup water
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 48 minutes
Yield: 2

Procedure

Roasted Beets

  • Roast the beets: Heat oven to 400ºF.
  • In a large bowl, toss the beets, shallots, and rosemary with the olive oil. Place into a foil pouch and roast in the oven for 40 minutes.

Pickled Beets

  • Remove the skin from the roasted beets and thinly slice. 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.
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