It's spring and the beets are in bloom. I harvested most of the beets from the garden this weekend and decided to pickle and can them. You can freeze the beet greens for soup or saute them as a side dish with olive oil, garlic, raisins and pine nuts. Pickled beets and onions are wonderful with goat cheese on a crostini, as a topping for hamburgers or hot dogs, or simply as a snack right out of the jar.
Pickled Roast Beets and Onions
Time: 20 minutes active; About 70 minutes total
Price: About $4.80 total; $0.80 per serving
Nutrition (per serving):
Saturated fat: 0.15g
2 clean pint jars with tight-fitting lids
1 lb beets, 3-4 with 1" stem left, unpeeled
2 1/2 onions, divided
2 garlic cloves, whole, unpeeled
1 bunch rosemary, divded
1 tsp EVOO
1 cup white vinegar
1/2 Tbsp kosher or sea salt
1/4 cup sugar
1 tsp whole peppercorns
1/2 tsp mustard seeds
2 bay leaves
1. Preheat oven to 400 degrees. In a casserole dish, toss whole beets with 1/2 onion (halved/peel on), 2 garlic cloves, 8" rosemary sprig, and EVOO. Cover tightly with foil and roast 40 minutes. Remove from oven, uncover and let cool.
2. Meanwhile, in a small pot add vinegar, 1 cup water, salt, sugar, peppercorns, mustard seeds and bay leaves and heat over medium heat. Bring to a boil and simmer until salt and sugar are dissolved. Remove from heat.
3. Peel beets by gently sliding peel off, and cut into 1/4" slices. Slice onions into 1/4" rings. Layer beets and onions in one pint jar. When 3/4 filled stuff 3-4 rosemary sprigs into sides of the jar, top with more beets and onions leaving 1" space at the top. Pour in half the pickling juice leaving 1/2" at the top. Repeat with other pint jar.
4. Seal with tight-fitting lid and refrigerate 3-7 days before eating. Or continue processing to seal by submerging jars in just under boiling water for 20 minutes. Remove and cool until lids pop and seal. Then you can store on a shelf for up to one year. Once opened, refrigerate and eat within a month.