Refrigerator Pickled Beets

Ingredients

  • 6 medium beets (cleaned)
  • 2 large shallots (peeled)
  • 2 sprigs rosemary
  • 2 tsp olive oil
  • 1 large red onion (frenched)
  • 1 cup tarragon wine vinegar
  • 1 1/2 tsp kosher salt
  • 2-3 tbsp pickling spices
  • 1/2 cup sugar
  • 1 cup water

Instructions

  • Preheat oven to 400
  • In a large bowl, toss beets, shallots, rosemary and olive oil.
  • Place into a foil pouch and roast in oven for 40 minutes.
  • Remove the skin from the roasted beets and slice thinly.
  • Arrange in 1-quart jars alternating layers with onion.
  • In a small pot, boil the rest of the ingredients and pour over the beets.
  • Tightly lid the jars and place in refrigerator for 3 to 7days before serving.
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