From Myrecipes.com Chuck Williams Cooking Light 2008
So as seasons come and go we are nearing the end of beets. Here is a recipe for very simple pickled beets that way you can enjoy them a few weeks from now!
1 lb Beets
1/2 cup White Vinegar
1/4 cup Sugar
Leave root and 1 inch steam on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off the beet roots, rub off skins. Thinly slice beets; place in a large bowl. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves