ANOTHER FALL VEGETABLE

Pickled Beets

INGREDIENTS:

1 large red onion, sliced

1 cup tarragon wine vinegar (see note)

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. 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.

ROASTED BEETS:

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 on a baking sheet and roast until beets, are carmalized about thirty minutes. 

 Make Tarragon Vinegar:

1 Large Jar with a tight fitting lid
2 Cups White Vinegar
1 Bunch Fresh Tarragon

Pleae vinegar in a jar with a tight fitting lid, and a Tarragon.  Leave in the jar for about five days, and you will have Tarragon Vinegar.