Pickled Beets

Or as my brother calls them, instant time machine 



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6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

1 large red onion, frenched
2 cups tarragon wine vinegar
1 Tbl Kosher salt
1 cup sugar
2 cups water

Roast the Beets

Preheat oven to 400 degrees F.

In a large bowl toss first 4 of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes

Remove the skin from the Roasted Beets and slice in 3/8 inch slices. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.