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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.


Alton Brown, Food Network

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