Ingredients:- 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
Roasted Beets:
- 6 medium beets, cleaned with 1-inch stem remaining
- 2 large shallots, peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
Directions:
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:
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