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
- Slice the roasted beets and prep the onions.
- Grab an empty jar and create layers of beets and onions until the jar is full.
- Boil all the rest of the ingredients and pour the liquid into the jar.
- The recipe says the beets should be ready in 3 to 7 days…can’t wait!