Recipe: Roasted Beet & Onion “Pickles”
This is an easy and quick pickle for beet and onion lovers alike.
- 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 All-Purpose Rub
- 1 Tbsp. Capitol Hill Seasoning
- 1 Tbsp. Tarragon Shallot Citrus Seasoning
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. Let cool to room temperature then seal and refrigerate for at least 24 hours before serving. Keep refrigerated and enjoy within 3 months.
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.