Pickled Beets


4 or 5 beets, cleaned, tops removed
2 tablespoons fresh rosemary, diced
2 tablespoons olive oil
1 large red onion, french cut (thin wedges from stem-end to root-end)
1/2 cup wine vinegar or apple cider vinegar
1-1/2 teaspoons salt
pepper to taste
1 tablespoon sugar
1/2 teaspoon dry mustard


Toss the rosemary and the cleaned (but not peeled or chopped-up) beets with half of the olive oil.  Roast the beets in a 400º oven until they are soft (about 40 minutes). Let them cool.

Remove the skin from the beets and slice them thinly. Make a vinaigrette by whisking together the vinegar, salt, sugar, the rest of the olive oil and the dry mustard. Adjust the salt and pepper to taste. Put the beets and onions in a bowl, or in a mason jar.  Pour the vinaigrette over them and allow to marinate for several hours.  You can keep the pickles in the refrigerator for several weeks if you don’t eat them all right away!