Roasted Beets With Pickled Red Onions and Walnuts | Oregonian Recipes

Ingredients

• 1 1/2 cups white vinegar
• 2 bay leaves
• 2 tablespoons granulated sugar
• 4 cloves garlic, sliced thin
• Large pinch crushed red pepper flakes
• 4 sprigs thyme
• 4 cloves
• Salt
• 1 medium red onion, root end trimmed, halved lengthwise and sliced pole-to-pole into 1/4-inch-thick slices
• 4 pounds mixed beets (red, gold and chioggia), washed
• Extra-virgin olive oil
• 1/2 cup to 3/4 cup Pickled Red Onions
• 1/2 cup toasted walnuts, coarsely chopped (see note)
• Salt and freshly ground black pepper