If you have never prepared homemade Pickled Beets, then you are in for a tasty surprise. This easy 2-part recipe is perfect for beginners or anyone that doesn’t want to spend forever chopping and stirring.

Makes enough to fill 2 1-quart jars

6 medium beets, trimmed, leaving a 2 inch stem, and scrubbed clean
2 large shallots, peeled and quartered
2 cloves garlic, peeled and quartered
3 sprigs rosemary
3 sprigs thyme
Olive oil
Sea Salt

Preheat oven to 400°F. Put the beets in the center of a large sheet of foil. Distribute the shallots, garlic, and herbs over the beets. Sprinkle with about ½ teaspoon sea salt and drizzle with 3 -4 teaspoons olive oil. Fold the foil up into a pouch, folding in the edges to form a tight seal. Put on a baking sheet and roast for 40 minutes.

Roasted Beets, cooled
1 medium red or purple, cut lengthwise into thin strips (frenched)
1 cup tarragon white wine vinegar (not rice vinegar)
1 teaspoon sea salt
½ cup sugar
1 cup water

In a small saucepan, bring the vinegar, sea salt, sugar and water to a boil. Once the beets have cooled to a comfortable handling temperature, remove the skins and slice thinly. Layer the beets and onions in the jars or container. Pour the hot liquid over the beets and lid. Store in the refrigerator 3 – 4 days before serving.

Cook's Notes:
For best results, store in the refrigerator for a few days before serving to allow the flavors to meld. If you skip this step, the results will be disappointing.

It is not necessary to store in jars. Any glass container (casserole dish or bowl) with a lid is fine. Just don’t use metal – and if possible, avoid a plastic bowl.

Although beet juice is a beautiful, rich color, it can create a colorful mess!

These keep well in the refrigerator.