Savory Spice Shop Recipe: Roasted Beet and Onion “Pickles”

This recipe features the Tarragon Shallot Citrus Seasoning, found locally at Savory Spice Shop in downtown Franklin. This seasoning is complex, including shallots, honey powder, tarragon, lemon peel, garlic, salt, black pepper, arrowroot and citric acid. Try it with this roasted beet and onion “pickles” recipe.

Be sure to visit Savory Spice Shop in Franklin located on Main Street for all of the spices listed in this recipe. Follow them on Facebook for the latest offerings and updates.

Ingredients

Directions

Preheat oven to 450 degrees. In a large baking dish, toss well-scrubbed beets and onion pieces with oil. Cover tightly with foil. Bake until fork tender, about 50 min. Remove from oven and allow beets to cool, leaving foil on top. Peel beets and cut into ¼-inch rounds. Pack beets, roasted onion pieces and shallot slices into 4 pint jars, leaving about ½ inch headspace at the top of each jar. Combine vinegar, water, sugars, salt and seasoning in a medium saucepan and bring to a simmer, stirring to dissolve the sugars. Pour the hot liquid into packed jars, covering the beet mixture and making sure to get seasoning into each jar. Let cool to room temperature then seal and refrigerate for at least 24 hours before serving. Keep refrigerated and enjoy within 3 months.

Serving Suggestions

Enjoy as a topping or side with roasted or grilled meats. Serve with a cheese plate or toss with a green salad. The liquid makes a great flavor (and color!) addition to salad dressings or savory cocktails.

Yields

4 pint jars

Thanks to the Savory Spice Test Kitchen

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