Preheat oven to 400 degrees F.
In a large bowl, toss the beets, shallots, rosemary, and olive oil. Place into a foil pouch and roast in the oven for 1 hour.
After the beets have cooled, remove their skin. Arrange in jars alternating layers with the onion. In a small pot boil the vinegar, salt, sugar, and water, and pour over the beets. Put tight lids on the jars and refrigerate for 3 to 7 days before serving.
You can see how the past has come to pass //
in the ferns and sweepings of ore and text //
that shadowed such narratives as had been scratched, //
as though any hotel guest could wipe the blight away //
and in so doing, be redeemed for the moment.
-- John Ashbery, "Tension in the Rocks"
This page was last modified on 2011 December 20.