Pickled Beets Recipe

Name: Pickled Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Roasted Beets, recipe follows; 1 large red onion, frenched; 1 cup tarragon wine vinegar; 1 1/2 teaspoons Kosher salt; 1/2 cup sugar; 1 cup water; 6 medium beets, cleaned with 1-inch stem remaining; 2 large shallots, peeled; 2 sprigs rosemary; 2 teaspoons olive oil

Servings: persons

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

1
Remove the skin from the Roasted Beets and slice thinly.
2
Arrange in 1-quart jars alternating layers with the onion.
3
In a small pot boil the rest of the ingredients and pour over the beets.
4
Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
5
Preheat oven to 400 degrees F.
6
In a large bowl toss all of the ingredients.
7
Place into a foil pouch and roast in the oven for 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Roasted Beets, recipe follows, 1 large red onion, frenched, 1 cup tarragon wine vinegar, 1 1/2 teaspoons Kosher salt, and more.

Yes, Pickled Beets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Beets

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