Pickled Beets are almost as good as olives

I’ve been eating a lot of beets lately – I go through these phases all the time where I forget about certain ingredients and then I totally overdo it.

I had gotten some beautiful beets in my CSA delivery – they are so much tastier in pickled form. I decided to refer to good ol’ Alton Brown for a recipe, and of course, he never disappoints. I did make a few variations to his recipe though – his recipe called for a lot of sugar which I modified.

The first step in his recipe called for roasting beets in the oven with some shallots and rosemary (yay! I got to use the rosemary that has been growing beautifully in my garden). He recommends making a foil pack with all the ingredients in it and roast the beets at 400 degrees F for 40 minutes. In typical form, I was out of aluminum foil (who runs out of aluminum foil?!?!), so I made do with some parchment paper. Here’s a picture of the end result of the roasted beets.

I then followed Alton’s recipe, but

  • 5 to 6 roasted beets
  • 1 large red onion, frenched
  • 3/4 cup vinegar
  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons Kosher salt
  • 1/8 cup sugar
  • 1 cup water
  1. Slice the roasted beets and prep the onions.
  2. Grab an empty jar and create layers of beets and onions until the jar is full.
  3. Boil all the rest of the ingredients and pour the liquid into the jar.
  4. The recipe says the beets should be ready in 3 to 7 days…can’t wait!

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