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.
What's more, there was rain in my collar and I needed a sandwich. The clouds
were still bunched up in the sky like a gang on a street corner, and it looked
to me like they had the sun pretty effectively intimidated.
-- Jonathan Lethem, "Gun, with Occasional Music"
This page was last modified on 2011 December 20.