Roasted Beet & Onion “Pickles” Recipe
YIELD
4 pint jars
TIME
Active Prep: 15 min
Cook: 1 hour
INGREDIENTS
- 6 medium beets
- 3 Tbsp. olive oil
- 1 large red onion, roughly cut into 8 pieces
- 2 large shallots, thinly sliced
- 2 cups apple cider vinegar
- 2 cups water
- 1 cup granulated sugar
- 1 Tbsp. Mayan Sea Salt
-
Choose ONE of the following:
- 1 Tbsp. Mt. Hood Toasted Onion Rub
- 1 Tbsp. Capitol Hill Seasoning
- 1 Tbsp. Tarragon Shallot Citrus Seasoning
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DIRECTIONS
Preheat oven to 450 degrees. In a large baking dish, toss well-scrubbed beets and onion pieces with oil. Cover tightly with foil. Bake until fork tender, about 50 min. Remove from oven and allow beets to cool, leaving foil on top. Peel beets and cut into 1/4-inch rounds. Pack beets, roasted onion pieces and shallot slices into four pint jars, leaving about 1/2 inch of headspace at the top of each jar. Combine vinegar, water, sugar, salt, and seasoning in a medium saucepan. Bring to a simmer and stir to dissolve the sugar and salt. Pour the hot liquid into packed jars, covering the beet mixture and making sure to get seasoning into each jar. Seal and let cool to room temperature before chilling. Refrigerate for at least 24 hours before serving. Keep refrigerated and enjoy within 3 months.
SERVING SUGGESTIONS
Enjoy as a topping or side with roasted or grilled meats. Serve with a cheese plate or toss with a green salad. The liquid makes a great flavor (and color!) addition to salad dressings or savory cocktails.
Shantelle Stephens
NUTRITION
