Photo by Lynne CalamiaBeets 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.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 48 minutes
Yield: 2 quarts
- 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
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.