Who doesn’t love beets? If you love roasted and pickled beets here are recipes for both. If you want, double the batch of roasted beets and use half for dinner and half for the pickled beets.
Recipe: Roasted Beets
Ingredients
- 8 medium beets, cleaned
- 2 large shallots
- 2 springs of rosemary
- 2 teaspoons olive oil
Directions
Preheat oven to 400 degrees F. Toss of the all ingredients in a bowl. Place them into a foil pouch and roast in oven for 40 minutes or until you can easily pierce with knife. Enjoy OR use in the pickled beet recipe below.
Recipe: Pickled Beets
Ingredients
- 1 large red onion
- 1 cup of tarragon or any herbed vinegar
- 1 ½ teaspoon of Kosher salt
- ½ cup sugar
- 1 cup water
Directions
Remove skin from roasted beets and slice thinly. Arrange in 1 quart jars alternating layers with the red onion. In a small pot boil the rest of the ingredients and pour over beets. Twist the lids tightly on the jars and place in the refrigerator for 3 to 7 days before serving.