Pickled Beets

• 6 medium beets, cleaned with 1-inch stem remaining
• 2 large shallots, peeled
• 2 sprigs rosemary
• 2 teaspoons olive oil
• 1 large red onion, frenched
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water

Roast the BeetsPreheat oven to 400 degrees F.

In a large bowl toss the beets, shallots, rosemary, and olive oil. Place into a foil pouch and roast in the oven for 40 minutes.

Pickle BeetsRemove the skin from the Roasted Beets and slice thinly. Arrange in 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.