Pickled Beets

• Roasted Beets, recipe follows
• 1 large red onion, frenched
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water
• 6 medium beets, cleaned with 1-inch stem remaining
• 2 large shallots, peeled
• 2 sprigs rosemary
• 2 teaspoons olive oil

1. Remove the skin from the Roasted Beets and slice thinly.
2. Arrange in 1-quart jars alternating layers with the onion.
3. In a small pot boil the rest of the ingredients and pour over the beets.
4. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
5. Preheat oven to 400 degrees F.
6. In a large bowl toss all of the ingredients.
7. Place into a foil pouch and roast in the oven for 40 minutes.

beets, red onion, tarragon wine vinegar, kosher salt, sugar, water, beets, shallots, rosemary, olive oil

Taken from www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe.html (may not work)