This week’s recipe is a two-for-one…. After being faced with an abundance of beets we were forced to come up with a few ways to use up the harvest before their quality deteriorated. While roasted beets are a great side dish you can only eat so many in a short period of time so we found an easy way to make pickled beets in the refrigerator using some of the roasted beets. Be sure to take care when dealing with beets as their bright juices can stain clothing!
- 6-8 medium sized beets, cleaned and trimmed
- 2 spring onion bulbs, peeled and halved (shallots will work too!)
- 2 sprigs fresh rosemary
- 2 t. olive oil
Place beets, shallots and rosemary in a large bowl. Drizzle with olive oil and toss to coat. Place entire mixture on the center of a large section of foil. Bring ends together and fold into a packet. Roast foil packet at 400 degrees F for 40 minutes. Let beets cool, remove peel and serve.
- Roasted beets (depending on the size, anywhere from 8-10)
- Large red onion, sliced
- 1 c. tarragon wine vinegar or white wine vinegar
- 1 1/2 t. kosher salt
- 1/2 c. sugar
- 1 c. water
Slice peeled roasted beets thinly. Using quart-size canning jars (two should be plenty) layer the beets and onions in alternating layers. Combine the vinegar, salt, sugar and water in a sauce pan, bring to a boil. Remove from heat and pour over the layered beets. Put a lid on the jars and place in your refrigerator for roughly seven days before serving.
*Note – This recipe is intended for refrigerator storage ONLY. It has not been tested for canning uses.*