Pickled Beets
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 48 minutes
Yield: 2 quarts
Beets are perfect pickle fodder, and roasting them with shallots and tarragon wine vinegar (easily found at most megamarts), makes all the difference. This recipe first appeared in Season 6 of Good Eats. Photo by Lynne Calamia
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- 2 pounds medium beets, cleaned with 1-inch stem remaining
- 2 large shallots, peeled
- 2 sprigs fresh rosemary
- 2 teaspoons olive oil
- 1 large red onion, thinly sliced
- 2 cups tarragon chive vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 cup sugar
- 2 cups water
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 48 minutes
Yield: 2 quarts
Procedure
- Heat oven to 400ºF.
- Toss the beets with the shallots, rosemary and olive oil in a large bowl. Wrap in a pouch made of heavy-duty aluminum foil and roast until a paring knife can be pushing into the beet with minimum resistance, about 1 hour. Discard shallots and rosemary.
- Remove the skin from the roasted beets and thinly slice. Divide the sliced beets between two 1-quart jars, alternating layers with the onion.
- Boil the vinegar, salt, sugar, and water in a 2-quart saucepan. Remove from the heat and pour over the beets. Tightly lid the jars and cool for 2 hours at room temperature. Place in the refrigerator for at least 3 days before serving. Pickled beets can be stored in the fridge for up to a month.
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