Holiday Pickled Beets
BEETS:

1 lb beets

1 tbsp olive oil

2-3 sprigs of fresh rosemary

1 garlic clove, smashed

salt, pepper to taste

aluminum foil

Preheat oven to 350 F. Cut the tops off beets and wash beets thoroughly. Place in large mixing bowl with olive oil, salt and pepper, rosemary and garlic . Toss well and place on a baking sheet lined with aluminum foil. (If desired, beets can be wrapped in aluminum foil as well.) Place in oven on middle rack and roast for 1-1 ½ hours or until a skewer can be inserted into beets without resistance. Once beets are done, let cool. Remove skins with a pairing knife. Do not run under water. Cut beets into ¼ inch round slices.

Pickling liquid:

3 cups water

2 cups sugar

1 cup white wine vinegar

1 carrot, peeled and sliced

1 onion, sliced

1 ginger root peeled and sliced

5 black peppercorns

2 bay leaves

2 allspice berries

Combine water and vinegar and bring to a boil. Whisk in sugar and remaining ingredients. Remove from heat and let cool.

Pour the liquid solution and beets into a jar. Seal and store in the refrigerator.

Yields 1 quart.