Pickled Beets

Ingredients

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

Equipment

• bowl
• oven
• pot
• aluminum foil

Directions

1. 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.
2. Preheat oven to 400 degrees F.
3. In a large bowl toss all of the ingredients.
4. Place into a foil pouch and roast in the oven for 40 minutes.