Preheat your oven to 400 F.
While the oven heats up, prepare the beets by scrubbing them clean of any excess dirt. Also remove the stems and root tip.
3 lbs beets
Line a large baking dish with aluminium foil to cover both the bottom and enough to fold over the top of the beets. Place the beets atop the foil and drizzle with the cooking fat. Cover with thyme and savory. Fold the excess foil over the beets and seal them in, as if you were creating an envelope. Roast for 1 to 1 ½ hours until tender.
1 tablespoon Paleo cooking fat, a few sprigs of fresh thyme and/or savory
Once the beets have cooked, remove them from the oven and allow them to cool enough so that they can be handled, but still warm. This is key, as they need to be warm in order to easily remove the skin. Remove the skin and allow them to cool off completely.
Place the sliced onions in a large bowl and cover them with boiling water. Set them aside like this for 10 minutes. This will make them tender, which will stimulate the marinading processes.
2 onions
Once the beets have cooled, slice them in ¼″ rounds.
As soon as 10 minutes has passed, begin layering the onions and beets in the jars.
One quart jar
In a small bowl, combine the vinegar with the salt, peppercorns, cloves, allspice berries and lemon zest. Stir well and then pour half the mixture into each jar, trying to make sure that the spices are split in equal portions in each jar.
½ teaspoon salt, 1 cup white wine vinegar, ¼ teaspoon black peppercorns, 6 whole cloves, 6 whole allspice berries, 2 wide strips of lemon zest, 2 sprigs fresh dill
Seal the jars and place them in the fridge for at least one day before serving.