PIckled Beets

Beets aren't popular to start with, much less pickled beets. Our sister Suzanne thinks beets taste like dirt. My husband Sean thinks beets are "evil". Renee and I are fans.

Normally I like them straight up, simply roasted and tossed with salt and a bit of fine vinegar. As we happen to have a bunch of rosemary and two varieties of red onions, I decided to try something different: pickled beets.

Alton Brown has a pickled beet recipe that I adapted slightly based on the ingredients on hand.

Pickled Beets

roasted beets, see below
2 red torpedo onions, halved and sliced into "Ds"
1 c Banyuls wine vinegar
1 1/2 t salt
1/2 c sugar
1 c water

Peel beets and cut into wedges. Layer with onions in an appropriate storage container. Combine remaining ingredients and boil until sugar and salt are dissolved; pour over beets and onions. Cover and store for 1 week prior to serving.

Roasted Beets

6 beets, cleaned
8 purplette onions, trimmed and peeled
2 sprigs rosemary
2T olive oil

Toss all ingredients and wrap in foil. Roast at 400 degrees for 45 minutes to 1 hour.