Pickled Beets

submitted by Samantha Faryna,
aka samanthalynn

Roast the beets:
6 medium beets, cleaned with 1-inch stem remaining (makes slicing easier!!)
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Preheat oven to 400 degrees F.  In a large bowl, toss all of the ingredients. Place into a foil pouch and
roast in the oven for 40 minutes (or until they are firm tender).  Open the pouch and let these cool for about 20 mins on the counter...

Pickle the beets:
1 large red onion, frenched or sliced in thin slivers
1 cup *tarragon wine vinegar (very important!!)*
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water

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 immediately. (Jars actually seal themselves to an air tight state!) 

Shake the jars up every day to coat with the liquid; the beet/onion mix actually shrinks...  don't open for 7 days. (it's hard but you can resist!!)