Spiralized Roasted Pickled Beets
Cuisine: American
Author: Based on a recipe from Alton Brown
Prep time: 15 mins
Cook time: 74 hours
Total time: 74 hours 15 mins
For the roasted beets
  • 6 medium beets, cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots, peeled, sliced thin
  • 2 sprigs rosemary (or 1 teaspoon dried rosemary, crushed)
  • 2 teaspoons olive oil
For the picking brine
  • 1 cup white vinegar
  • 1 teaspoon dried tarragon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water, plus more if needed
  • Roasted beets, from above
  • 1 large red onion, sliced thin
For the roasted beets
  1. Preheat oven to 400 F.
  2. Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  3. Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  4. Wash your spiralizer to keep it from staining.
  5. Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  6. Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  7. Let cool completely before pickling.
For the picking brine
  1. Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  2. Alternative beets and onions in jars.
  3. Pour in the brine. Add more water if necessary to completely cover the beets.
  4. Seal and store in the refrigerator for at least 3 days before serving.
Recipe by Life's A Tomato at http://www.lifesatomato.com/2016/06/08/spiralized-roasted-pickled-beets/