Pickled Beets – Alton Brown

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Roast Beets:

  • 6 MED beets (cleaned with 1-inch stem remaining)
  • 2 large shallots (whole, peeled)
  • 2 sprigs fresh rosemary
  • 2 TSP olive oil

Canning:

  • 1 LG red onion (frenched)
  • 2 sprigs fresh rosemary
  • 12 OZ tarragon wine vinegar
  • 2.25 TSP Kosher salt
  • .75 C sugar
  • 12 OZ cup water

Equipment:

  • Large oven safe pot with lid
  • 2 1-QT mason jars with new lids and rings

Oven: 400° F

    Roast Beets:

    1. In a large bowl toss the beets, shallots and rosemary with the oil to coat well.
    2. 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.
    3. Remove the pot/pouch from the oven and allow the beets to cool, covered for ~30 minutes.
    4. Peel the beets. Slice into ⅛” slices and discard the stem.
    5. Discard the rosemary, keep the shallots.
    6. Strain the juice form the pot/pouch and put aside.

    Canning:

    1. If canning, boil jars and lids to sterilize.
    2. Add a sprig of fresh rosemary to the bottom of each jar and distribute the roasted shallots between the jars.
    3. Arrange the beets in 1-QT jars, alternating layers with the onion, packing tightly, filling to within ¼” of the top of the jar.
    4. In a small pot combine the remaining ingredients with the reserved juice from roasting. SBring to a boil, then pour over the beets.
    5. If canning, lid the jars and return to the canning pot and boil for 35 minutes, then rest in the warm pot for 10 minutes to seal. Allow to cool and store appropriately.
    6. If not canning tightly lid the jars and place in the refrigerator.
    7. Allow 3 to 7 days for flavor to develop before serving.

    Yields 2 QT.