Betteraves Marinees | Pickled Beets

Introduction

Bright, sweet-tart pickled beets with tarragon vinegar and red onion. Beets are roasted first for depth. Source: Alton Brown — https://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe-1913751

Ingredients

Pickles

• Roasted Beets (see below), skins removed, sliced
• 1 large red onion
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons kosher salt
• 1/2 cup organic brown sugar
• 1 cup filtered water

Roasted Beets

• 6 medium beets
• 2 large shallots, peeled
• 2 sprigs rosemary
• 2 teaspoons olive oil

Directions

1. Roast beets: Heat oven to 400°F. In a large bowl, toss beets, shallots, rosemary, and olive oil. Wrap in foil and roast about 40 minutes until tender. Cool, then remove skins.
2. Slice roasted beets thinly. Slice the red onion. Layer beets and onion in 1-quart jars, alternating layers.
3. In a small pot, bring vinegar, salt, brown sugar, and water to a boil, stirring to dissolve sugar and salt fully.
4. Pour the hot brine over the layered beets and onions, covering completely. Lid tightly. Refrigerate 3 to 7 days before serving to let flavors develop.

Tips

• Slice beets evenly so they pickle at the same rate; pack jars without crushing.
• Ensure brine fully covers solids to avoid discoloration; top up with a little extra hot brine if needed.
• For cleaner flavor, strain brine to remove rosemary needles if any remain from roasting.

Optional Additions

• Add a few peppercorns or a strip of orange peel to the brine for aroma.
• Swap tarragon vinegar for apple cider vinegar if you prefer a softer acidity.