Pickled beets are easy to make, and they work well in salads or as a side dish. For a faster process, pickle the beets in jars in the refrigerator. To store the pickled beets for longer periods of time, can them in jars and refrigerate after opening.
Prep Time: 30 min.
Cook Time: 1 hr. 15 min.
Ready In: 2 to 7 days
Preheat the oven to 400 degrees F and mix together the beets with the shallots, rosemary and olive oil. Put the beets in a foil pouch and bake for 40 minutes.
After the beets are roasted and cooled, peel off the skin and thinly slice. Distribute the beets between two 1-quart jars.
In a small pot, bring the tarragon wine vinegar, salt, sugar and water to the boil. Pour the hot brine over the sliced beets and allow the jars to cool to room temperature. Tightly screw on the lids.
Place the prepared jars into the refrigerator and allow the jars to sit for 2 to 7 days before eating.