6 medium beets (cleaned with 1-inch stem remaining)
2 large shallots (whole, peeled)
2 sprigs fresh rosemary
2 TSP olive oil
1 large red onion (frenched)
12 OZ tarragon wine vinegar
2.25 TSP Kosher salt
.75 C sugar
12 OZ cup water
2 1-QT mason jars with new lids and rings
Temperature: 400° F
In a large bowl toss the beets, shallots and rosemary with the oil to coat well. Place into a foil pouch or lidded oven-safe pot of sufficient size and roast in the oven for 40 minutes, or until a knife tip can pierce the beets with slight resistance.
If canning, boil jars and lids to sterilize.
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-QT jars, alternating layers with the onion… don’t forget to add the shallots from the roasting pan as well. In a small pot boil the rest of the ingredients and pour over the beets. If canning, lid the jars and return to the canning pot and boil for 35 minutes to seal. Allow to cool and store appropriately. If not canning tightly lid the jars and place in the refrigerator.
Allow 3 to 7 days for flavor to develop before serving.
Yields 2 QT.