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.
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This page was last modified on 2011 December 20.