Since we signed up with a local CSA this summer, thanks to a friend’s recommendation, we’ve had some fun getting new types of veggies that we don’t normally buy on a regular basis. These beets are the example. I had never worked with them, and the most I have ever eaten them was probably in a salad, which I can only vaguely remember. Red suggested that we pickle them since he loves them in a salad. And he was right, they turned out delicious! The beets were crunchy with enough hint of tanginess and had a burst of brightness. We enjoyed them on top of a bed of spinach salad sprinkled with feta cheese.., I hope you will give these a try!
Adapted from Alton Brown, as seen on Food Network
Roasted beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar (I used regular red wine vinegar)
1-1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Remove the skin from the Roasted Beets and slice thinly.
Arrange in 1-quart jars alternating layers with the onion (I ended up with 2 pint-sized jars).
In a small pot boil the rest of the ingredients and pour over the beets.
Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.