Beets are a great source of nutrients such as vitamin C, dietary fiber, iron and calcium. I never had them as a child and wasn't quite sure how to prepare them as an adult. One of my coworkers introduced me to canned pickled beets and I was hooked.
I decided to try out Alton Brown's pickled beets recipe, since any time I want to cook something new I just Google the food with Alton Brown's name next to it.
He has you roast the beets with shallots, olive oil and fresh rosemary. Since shallots cost a lot up here, I just used some red onion instead.
He also instructs you to put the beets in jars. I didn't have any big jars so I just used a big tupperware container with a tightly fitting lid and that worked just fine.
These will last in the fridge for a long time, but I think I'll eat through them pretty quickly.
Here's his recipe:
- Roasted Beets, recipe follows
- 1 large red onion, frenched
- 1 cup tarragon wine vinegar
- 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.
- 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 into a foil pouch and roast in the oven for 40 minutes.