Pickled Beets Recipe

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• 6 medium beets
• 2 large shallots, peeled
• 2 tsp crushed rosemary
• 2 teaspoons canola oil
• 1 large frenched cut red onion
• 1 cup red wine vinegar
• 1 1/2 teaspoons Kosher salt
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 cup water
• 2 1-quart jars with lids

Preheat oven to 400 degrees F. in order to roast the beets.

In a large bowl ass shallots, rosemary and canola oil with beets and toss. Place them into a foil pouch place on a cookie sheet or any baking vessel (package may drip, to avoid a big mess on the bottom of the oven be sure to put the pouch on something) and roast in the oven for 40 minutes.

Remove the skin from the roasted beets and slice thinly.

Arrange in 2 1-quart jars alternating layers with the onion. 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.

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