Pickled Golden Beets

1. Preheat oven to 400ºF.


2. Cut off all but 1” of the stems and roots from the beets.

3. Toss the beets, shallots and garlic with the olive oil, then wrap them loosely in an aluminum foil pouch and roast in the oven for 40 minutes. Remove from oven and allow to cool completely.


4. Remove the remaining root and stem crown and the skin from the cooled beets and cut into ⅛” thick slices.

5. Thinly slice the onion from root to stem ends, always cutting toward the core.

6. Arrange the sliced beets in a 1-quart canning jar in alternating layers with the sliced onion.

7. In a small saucepan, combine the vinegar, salt, sugar and water.

8. Mince the roasted shallots and set aside. Squeeze the roasted garlic out of its skin and mash. Add the shallots and garlic to the saucepan with the vinegar mixture.

9. Bring to a boil over medium-high heat, boil for 2 minutes and then strain the pan into a bowl that has a pouring spout.

10. Pour the strained vinegar mixture into the 1-quart jar to cover the beets and onions. Discard any remaining liquid. While the contents are still hot wipe any spills from the rim of the jar with a clean paper towel and place the flat lid on the jar. Add the lid-ring, close the jar and allow to cool for 15 minutes then refrigerate for at least 3 days before using.

The beets will last up to 2 weeks under refrigeration.

Although this recipe is not really for “canning” or “processing” for long term storage, it is important that the work area and the jars, lids, rings and strainer are spotlessly clean. Boiling to sterilize is not necessary. If you plan to use the same jar again for another batch, dispose of the flat lid because they are not reusable. The ring however can be used again.