I hosted a family dinner party the other evening, and since it was one of those hot, hot days, I planned a menu of cold salads. I was fortunate to be able to harvest much of the menu from the garden: a green bean salad with Julia Child’s vinaigrette dressing; a big tossed salad; cold grilled chicken; and pickled beets. Many of my dinner guests that evening have very discerning palates, so it was interesting to me that the beets were the hit of the night. I thought I’d pass along the recipe for those of you who love pickled veggies – it was easy to make and yummy. Thank you to the Food Network’s website for the recipe!
Pickled Beets
- roasted beets, recipe follows
- 1 large red onion, frenched (not being sure just what ‘frenched’ meant, I cut onion in half, and sliced in long thin strips)
- 1 cup tarragon wine vinegar (I used a fruity pomegranate vinegar instead)
- 1 1/2 tsp Kosher salt
- 1/2 cup sugar
- 1 cup water
Remove the skin from the roasted beets and slice thinly. Arrange in 1 quart jars or deep bowl alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars (or cover the bowl) and place in the refrigerator for 3-7 days before serving (I made mine in the morning, and served that night, and it was still awesome).
Roasted Beets:
- 6 medium beets, cleaned with 1 inch stem remaining
- 2 large shallots, peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
Preheat oven to 400 degrees. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

























